Domaine DelobelLa Parenthèse Rouge
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with
Taste structure of the La Parenthèse Rouge from the Domaine Delobel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Parenthèse Rouge of Domaine Delobel in the region of Val de Loire is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the La Parenthèse Rouge of Domaine Delobel in the region of Val de Loire often reveals types of flavors of spices, red fruit.
Details and technical informations about Domaine Delobel's La Parenthèse Rouge.
Discover the grape variety: Cabernet blanc
Interspecific cross between Cabernet Sauvignon and a long-unknown grape variety - that would be Regent - obtained in 1991 by Valentin Blattner from Soyhières (Switzerland) and propagated by Volker Freytag (Germany). No resistance gene has been identified to either mildew or powdery mildew. Cabernet blanc can be found in Switzerland, Belgium, the Netherlands, Germany, Austria, Luxembourg, the Czech Republic, Italy, England, etc., but is still little known in France.
Last vintages of this wine
The best vintages of La Parenthèse Rouge from Domaine Delobel are 2020, 2021, 0, 2023 and 2019.
Informations about the Domaine Delobel
The Domaine Delobel is one of of the world's greatest estates. It offers 7 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
