Domaine des FeraudBrut Annrosé
Sparkling wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Cinsault.
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with pork, poultry or appetizers and snacks.
Taste structure of the Brut Annrosé from the Domaine des Feraud
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Brut Annrosé of Domaine des Feraud in the region of Pays d'Oc is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Brut Annrosé
Pairings that work perfectly with Brut Annrosé
Original food and wine pairings with Brut Annrosé
The Brut Annrosé of Domaine des Feraud matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of shrimp with oyster sauce, dauphine apples or black tapenade.
Details and technical informations about Domaine des Feraud's Brut Annrosé.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Brut Annrosé from Domaine des Feraud are 0
Informations about the Domaine des Feraud
The Domaine des Feraud is one of of the world's greatest estates. It offers 26 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
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.
