Winery FontesoleLe Cazelou Rouge
Red wine
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 Le Cazelou Rouge from the Winery Fontesole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Cazelou Rouge of Winery Fontesole in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Cazelou Rouge
Pairings that work perfectly with Le Cazelou Rouge
Original food and wine pairings with Le Cazelou Rouge
The Le Cazelou Rouge of Winery Fontesole matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue in hot pickle sauce, tagliatelle with spinach cream or bites of cheese.
Details and technical informations about Winery Fontesole's Le Cazelou Rouge.
Discover the grape variety: Seibel 6468
Direct producer hybrid obtained by Albert Seibel (1844/1936), interbreeding between 4614 Seibel and 3011 Seibel. The 6468 Seibel was not multiplied very much, today it is not present in the vineyard anymore. It should be noted that it has been used in many other crosses to obtain, among others, the Villard blanc, the date tree of Saint Vallier, etc.
Last vintages of this wine
The best vintages of Le Cazelou Rouge from Winery Fontesole are 2018, 2017, 2016, 2015
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 Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
