Winery Le Cellier d'EguillesSt Roch Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Grillo and the Vermentino.
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with St Roch Brut
Pairings that work perfectly with St Roch Brut
Original food and wine pairings with St Roch Brut
The St Roch Brut of Winery Le Cellier d'Eguilles matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of tuna brick (light), mussels carbonara or chicken tagine with olives and potatoes.
Details and technical informations about Winery Le Cellier d'Eguilles's St Roch Brut.
Discover the grape variety: Grillo
Structured, aromatic whites with ample mouth and fresh acidity, featuring aromas of ripe citrus, yellow peach, exotic fruits, white flowers, Mediterranean herbs and marine saline notes. Tonic finish. A historic key component of Marsala DOC and star of the modern Sicilian dry white revival (Sicilia DOC). Native Sicilian grape, a natural cross of Catarratto × Moscato d'Alessandria.
Informations about the Winery Le Cellier d'Eguilles
The Winery Le Cellier d'Eguilles is one of of the world's great estates. It offers 27 wines for sale in the of Coteaux d'Aix-en-Provence to come and discover on site or to buy online.
The wine region of Coteaux d'Aix-en-Provence
Provençal AOC between the Durance, Rhône, Mediterranean and Sainte-Victoire, 70% rosés. Fresh, fruity rosés with signature notes of strawberry, grapefruit, white peach, flowers and a garrigue touch, taut and thirst-quenching palate — the sunny Provençal aperitif. Supple reds blending Grenache, Syrah, Cinsault, Mourvèdre and Cabernet Sauvignon (spice, density, structure). Whites Rolle (Vermentino) and Clairette, ample with white flowers.
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: Mansois
See servadou iron.
