Winery La BadianeDeux Soeurs Cassis
White wine
This wine is a blend of 2 varietals which are the Clairette and the Marsanne.
This wine generally goes well with pork and shellfish.
Food and wine pairings with Deux Soeurs Cassis
Pairings that work perfectly with Deux Soeurs Cassis
Original food and wine pairings with Deux Soeurs Cassis
The Deux Soeurs Cassis of Winery La Badiane matches generally quite well with dishes of pork or shellfish such as recipes of wild boar stew or shrimp with curry express.
Discover the grape variety: Clairette
Vibrant and fresh rosés and clairets with a pale robe and tender mouth, featuring aromas of white flowers, citrus, fennel and delicate anise notes. Moderate acidity, light finish. A pink-skinned mutation of clairette blanche, occasionally blended into Provençal and Languedoc rosés. Clairette blanche signs Clairette de Die, Clairette du Languedoc AOC and enters Châteauneuf-du-Pape whites. Native southern French grape.
Last vintages of this wine
The best vintages of Deux Soeurs Cassis from Winery La Badiane are 2012
Informations about the Winery La Badiane
The Winery La Badiane is one of of the world's greatest estates. It offers 13 wines for sale in the of Cassis to come and discover on site or to buy online.
The wine region of Cassis
Provençal AOC (1936, among the first six classified) in an amphitheatre facing the Mediterranean below Cap Canaille, 196 ha on limestone soils, sunny and windy maritime climate. Signature whites (70%, rare in Provence) from Marsanne and Clairette: full-bodied and iodine-tinged with white peach, candied citrus, flowers, anise and saline-mineral coastal notes. Bourboulenc and Ugni Blanc as support. Lively rosés and supple reds from Grenache and Mourvèdre.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Press (wine)
In red winemaking, wine made from the marcs by pressing after devatting. See goutte (wine of).
