La Cave de TecoGaillac Primeur 93
Red wine
This wine generally goes well with
Details and technical informations about La Cave de Teco's Gaillac Primeur 93.
Discover the grape variety: Petit Courbu
Petit Courbu blanc is a grape variety that originated in France (Pyrenees). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Courbu blanc can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the La Cave de Teco
The La Cave de Teco is one of wineries to follow in Gaillac-Premières-Côtes.. It offers 2 wines for sale in the of Gaillac-Premières-Côtes to come and discover on site or to buy online.
The wine region of Gaillac-Premières-Côtes
The wine region of Gaillac-Premières-Côtes is located in the region of Gaillac of South West of France. Wineries and vineyards like the Château de Salettes or the Vignobles Arbeau produce mainly wines white, red and sweet. The most planted grape varieties in the region of Gaillac-Premières-Côtes are Mauzac, Chardonnay and Malbec, they are then used in wines in blends or as a single variety. On the nose of Gaillac-Premières-Côtes often reveals types of flavors of oaky, earth or oak.
The wine region of South West
The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
