Les Vignerons de CarthageDomaine Clipea Grand Cru Cabernet - Syrah
Red wine
This wine generally goes well with poultry, beef or lamb.
The Domaine Clipea Grand Cru Cabernet - Syrah of the Les Vignerons de Carthage is in the top 30 of wines of Tunisia and in the top 10 of wines of Mornag.
Food and wine pairings with Domaine Clipea Grand Cru Cabernet - Syrah
Pairings that work perfectly with Domaine Clipea Grand Cru Cabernet - Syrah
Original food and wine pairings with Domaine Clipea Grand Cru Cabernet - Syrah
The Domaine Clipea Grand Cru Cabernet - Syrah of Les Vignerons de Carthage matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick beef and cheese yakitori, lamb tagine with olives and honey or curried veal roulades.
Details and technical informations about Les Vignerons de Carthage's Domaine Clipea Grand Cru Cabernet - Syrah.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Domaine Clipea Grand Cru Cabernet - Syrah from Les Vignerons de Carthage are 2011, 2010, 2012
Informations about the Les Vignerons de Carthage
The Les Vignerons de Carthage is one of of the world's great estates. It offers 39 wines for sale in the of Mornag to come and discover on site or to buy online.
The wine region of Mornag
Tunisian AOC in the coastal plain ~40 km south of Tunis, dry climate tempered by the sea, Roman tradition inherited from Carthage. Signature Carignan as red king: warm and velvety with blackberry, black cherry, candied plum, garrigue, sweet spices and cocoa touch, round tannins and solar fruit. Peppery Syrah and firm Cabernet as complements, Cinsault and Grenache in reputed fruity Mediterranean roses. Ugni Blanc and Rezzegui in fresh whites.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
