Domaine Preignes le Vieux - Maison Robert Vic - Vin Occitan By Searcys

Domaine Preignes le Vieux - Maison Robert VicVin Occitan By Searcys

The Vin Occitan By Searcys of Domaine Preignes le Vieux - Maison Robert Vic is a red wine from the region of Pays d'Oc.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.

Taste structure of the Vin Occitan By Searcys from the Domaine Preignes le Vieux - Maison Robert Vic

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Vin Occitan By Searcys of Domaine Preignes le Vieux - Maison Robert Vic in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.

Details and technical informations about Domaine Preignes le Vieux - Maison Robert Vic's Vin Occitan By Searcys.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Alfrocheiro Preto

Informations about the Domaine Preignes le Vieux - Maison Robert Vic

The winery offers 168 different wines.
Its wines get an average rating of 3.6.
It is in the top 75 of the best estates in the region
It is located in Pays d'Oc
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The Domaine Preignes le Vieux - Maison Robert Vic is one of of the world's great estates. It offers 188 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.

Top wine Pays d'Oc
In the top 200000 of of France wines
In the top 7000 of of Pays d'Oc wines
In the top 350000 of red wines
In the top 600000 wines of the world

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: Rafle (taste of)

A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.

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