Winery Mas d'AgalisNavis
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 Navis from the Winery Mas d'Agalis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Navis of Winery Mas d'Agalis in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Navis of Winery Mas d'Agalis in the region of Languedoc-Roussillon often reveals types of flavors of oak, red fruit.
Food and wine pairings with Navis
Pairings that work perfectly with Navis
Original food and wine pairings with Navis
The Navis of Winery Mas d'Agalis matches generally quite well with dishes of beef, pasta or veal such as recipes of roasted fillet of beef with parsley, ham lasagness or festive chinese fondue.
Details and technical informations about Winery Mas d'Agalis's Navis.
Discover the grape variety: Dolcetto nero
Supple, fruity reds with an intense violet-ruby hue, rounded tannins and a smooth palate, with flavours of blackberry, plum, black cherry, blueberry, bitter almond and floral notes (violet). Moderate acidity, easy-drinking wines ideal young with cured meats and Piedmontese pasta. Star of Dogliani DOCG, Dolcetto d'Alba DOC, Dolcetto di Diano d'Alba DOCG and Dolcetto di Ovada DOCG. Native Piedmontese variety; its name evokes the sweetness of ripe grapes ("little sweet one").
Last vintages of this wine
The best vintages of Navis from Winery Mas d'Agalis are 2016, 2011, 2015, 2014 and 2013.
Informations about the Winery Mas d'Agalis
The Winery Mas d'Agalis is one of of the world's greatest estates. It offers 6 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
