Winery FontesoleLe Cazelou Blanc
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Le Cazelou Blanc from the Winery Fontesole
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Cazelou Blanc of Winery Fontesole in the region of Languedoc-Roussillon is a .
Wine flavors and olphactive analysis
On the nose the Le Cazelou Blanc of Winery Fontesole in the region of Languedoc-Roussillon often reveals types of flavors of tree fruit.
Food and wine pairings with Le Cazelou Blanc
Pairings that work perfectly with Le Cazelou Blanc
Original food and wine pairings with Le Cazelou Blanc
The Le Cazelou Blanc of Winery Fontesole matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta carbonara, cream and tuna quiche or moroccan chicken tagine.
Details and technical informations about Winery Fontesole's Le Cazelou Blanc.
Discover the grape variety: Krakhouna
It is believed to have originated in Georgia, where it is grown as both a table and wine grape. In France it is not known.
Last vintages of this wine
The best vintages of Le Cazelou Blanc from Winery Fontesole are 2016, 2017, 2015, 2014 and 2012.
Informations about the Winery Fontesole
The Winery Fontesole is one of of the world's greatest estates. It offers 49 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
