Le Cellier des Trois CavesLussac Saint Emilion Cuvee de Luccius
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Lussac Saint Emilion Cuvee de Luccius
Pairings that work perfectly with Lussac Saint Emilion Cuvee de Luccius
Original food and wine pairings with Lussac Saint Emilion Cuvee de Luccius
The Lussac Saint Emilion Cuvee de Luccius of Le Cellier des Trois Caves matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of autumn leaves, moussaka with spices or rabbit stew the old fashioned way.
Details and technical informations about Le Cellier des Trois Caves's Lussac Saint Emilion Cuvee de Luccius.
Discover the grape variety: Aromella
Interspecific crossing between traminette and 34 Ravat obtained in 1976 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It must be noted that this variety can only be found in a few American wine regions, which means that its multiplication is very limited. In France, it is almost unknown.
Informations about the Le Cellier des Trois Caves
The Le Cellier des Trois Caves is one of of the world's greatest estates. It offers 4 wines for sale in the of Lussac-Saint-Émilion to come and discover on site or to buy online.
The wine region of Lussac-Saint-Émilion
The wine region of Lussac-Saint-Émilion is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château de Roques or the Domaine Gérard Depardieu produce mainly wines red, white and pink. The most planted grape varieties in the region of Lussac-Saint-Émilion are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Lussac-Saint-Émilion often reveals types of flavors of cherry, jam or eucalyptus and sometimes also flavors of violet, forest floor or aniseed.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
