Winery La ViolettaYé-Yé Rouge
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Yé-Yé Rouge of Winery La Violetta in the region of Australie de l'Ouest often reveals types of flavors of earth, microbio or oak and sometimes also flavors of spices, red fruit or floral.
Food and wine pairings with Yé-Yé Rouge
Pairings that work perfectly with Yé-Yé Rouge
Original food and wine pairings with Yé-Yé Rouge
The Yé-Yé Rouge of Winery La Violetta matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with tomato sauce and pickles, grilled lamb shoulder with spices and honey or osso bucco.
Details and technical informations about Winery La Violetta's Yé-Yé Rouge.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Yé-Yé Rouge from Winery La Violetta are 2019, 2016, 2015, 0 and 2017.
Informations about the Winery La Violetta
The Winery La Violetta is one of of the world's greatest estates. It offers 33 wines for sale in the of Australie de l'Ouest to come and discover on site or to buy online.
The wine region of Australie de l'Ouest
Australian premium on Margaret River. Signature Bordeaux Cabernet-Merlot blends in red: deep and refined with notes of ripe blackcurrant, eucalyptus, cedar and graphite, firm tannins and great ageing, often compared to Médoc. Chardonnay rated Australia's best: taut, saline and mineral (lemon, hazelnut, brioche). Lively Sauvignon-Sémillon (citrus, cut grass).
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.
