Winery J. Bonifassi CarrosLe Vin de Cresci Côtes de Provence
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Le Vin de Cresci Côtes de Provence from the Winery J. Bonifassi Carros
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Vin de Cresci Côtes de Provence of Winery J. Bonifassi Carros in the region of Provence is a with a nice freshness.
Food and wine pairings with Le Vin de Cresci Côtes de Provence
Pairings that work perfectly with Le Vin de Cresci Côtes de Provence
Original food and wine pairings with Le Vin de Cresci Côtes de Provence
The Le Vin de Cresci Côtes de Provence of Winery J. Bonifassi Carros matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of sauté of pork with cider, chicken maffé (africa) or zucchini quiche.
Details and technical informations about Winery J. Bonifassi Carros's Le Vin de Cresci Côtes de Provence.
Discover the grape variety: Chelois
Interspecific cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 5593 Seibel (880 Seibel x 4202 Seibel) obtained by Albert Seibel (1844-1936). The Chelois is related to the De Chaunac and the Chancellor. It has been propagated in Canada since 1946 and 1948 for the United States, in France it is no longer planted, therefore no longer present in the vineyard and almost disappearing.
Last vintages of this wine
The best vintages of Le Vin de Cresci Côtes de Provence from Winery J. Bonifassi Carros are 2018
Informations about the Winery J. Bonifassi Carros
The Winery J. Bonifassi Carros is one of of the world's greatest estates. It offers 5 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
