Winery Duprat FrèresLa Moraline Hérault
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with La Moraline Hérault
Pairings that work perfectly with La Moraline Hérault
Original food and wine pairings with La Moraline Hérault
The La Moraline Hérault of Winery Duprat Frères matches generally quite well with dishes of beef, pasta or veal such as recipes of pasta al forno (baked pasta), fettuccine with cream and cheese or bites of cheese.
Details and technical informations about Winery Duprat Frères's La Moraline Hérault.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Informations about the Winery Duprat Frères
The Winery Duprat Frères is one of wineries to follow in Hérault.. It offers 41 wines for sale in the of Hérault to come and discover on site or to buy online.
The wine region of Hérault
Vast Languedoc IGP between the Cévennes and the Étang de Thau: Syrah, Grenache and Mourvèdre signatures in powerful, fruity reds with black fruit (blackberry, blackcurrant), garrigue, Mediterranean spices and a peppery touch, coated tannins. Cabernet, Merlot, Cinsault and Carignan complement. Grenache Blanc, Macabeu and Terret in accessible whites, plus aromatic Sauvignon, Chardonnay, Viognier. Fresh rosés.
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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
