Winery Les Vignerons d'AghioneDomaine Casanova Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Domaine Casanova Rouge
Pairings that work perfectly with Domaine Casanova Rouge
Original food and wine pairings with Domaine Casanova Rouge
The Domaine Casanova Rouge of Winery Les Vignerons d'Aghione matches generally quite well with dishes of beef, lamb or spicy food such as recipes of german recipe for marinated meat: sauerbraten, lamb crumble with oregano and feta cheese or phad thai (thai style fried noodles).
Details and technical informations about Winery Les Vignerons d'Aghione's Domaine Casanova Rouge.
Discover the grape variety: Nielluccio
The black Nielluccio is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The black Nielluccio can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Domaine Casanova Rouge from Winery Les Vignerons d'Aghione are 2016, 2017, 2018, 2015
Informations about the Winery Les Vignerons d'Aghione
The Winery Les Vignerons d'Aghione is one of of the world's greatest estates. It offers 110 wines for sale in the of Ile de Beaute to come and discover on site or to buy online.
The wine region of Ile de Beaute
Ile de Beauté is the evocative PGI title given to wines that come from Corsica. The island is located in the Mediterranean Sea between the southeast coast of Provence and the west coast of Tuscany. Although the island is closer to Italy, it has been under French rule since 1764 and is one of the 27 regions of France. Corsica's Italian heritage is reflected in the island's wines, which are made primarily from Sangiovese (known here as Nielluccio) and Vermentino.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
