Domaine des RonzeRégnié
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Régnié from the Domaine des Ronze
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Régnié of Domaine des Ronze in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Régnié
Pairings that work perfectly with Régnié
Original food and wine pairings with Régnié
The Régnié of Domaine des Ronze matches generally quite well with dishes of pasta, veal or pork such as recipes of pho soup, veal with chestnut and pietra (corsican beer) or coconut beans.
Details and technical informations about Domaine des Ronze's Régnié.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Régnié from Domaine des Ronze are 2018
Informations about the Domaine des Ronze
The Domaine des Ronze is one of of the world's greatest estates. It offers 10 wines for sale in the of Régnié to come and discover on site or to buy online.
The wine region of Régnié
Youngest of the ten Beaujolais crus (AOC 1988), ~400 ha on the commune of Régnié-Durette, pink granitic sandy-pebbly arenas. Single Gamay vinified by semi-carbonic maceration. Signature fruity, silky reds with notes of redcurrant, raspberry, red cherry, wild strawberry, violet, peony and spice, fine tannins and airy palate — floral finesse, one of the most accessible crus. Drink young and fresh with poultry or charcuterie.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
