Domaine TrillesSol i Lluna Rivesaltes Grenat
Sweet wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Sol i Lluna Rivesaltes Grenat
Pairings that work perfectly with Sol i Lluna Rivesaltes Grenat
Original food and wine pairings with Sol i Lluna Rivesaltes Grenat
The Sol i Lluna Rivesaltes Grenat of Domaine Trilles matches generally quite well with dishes of beef or mature and hard cheese such as recipes of monkfish tagine or vegetarian lentil burger.
Details and technical informations about Domaine Trilles's Sol i Lluna Rivesaltes Grenat.
Discover the grape variety: Perera
Lively and fruity dry whites with a pale golden robe, a supple palate with moderate acidity, showing signature aromas of white-fleshed fruits (pear, apple), white flowers and Venetian herbaceous notes. Also as taut and refreshing Charmat-method sparkling wines. Traditional component of Prosecco DOC and Conegliano Valdobbiadene Prosecco Superiore DOCG alongside Glera. Native white Italian grape from Veneto, grown in the province of Treviso.
Informations about the Domaine Trilles
The Domaine Trilles is one of of the world's great estates. It offers 18 wines for sale in the of Rivesaltes to come and discover on site or to buy online.
The wine region of Rivesaltes
Great Roussillon appellation for Vins Doux Naturels, ~5,200 ha across Pyrénées-Orientales and Aude. Mutage with neutral spirit halts fermentation. 4 signature styles: Grenat on black Grenache with intense notes of candied cherry, kirsch and cocoa; oxidative Tuilé with prune, coffee, walnut and caramel; Ambré (white Grenache) with honey, candied orange, dried fruits; fruity Rosé strawberry. Exceptional ageing (10-50 years).
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
