Winery Les Vignerons du CeressouGrande Reserve Fitou
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Grande Reserve Fitou
Pairings that work perfectly with Grande Reserve Fitou
Original food and wine pairings with Grande Reserve Fitou
The Grande Reserve Fitou of Winery Les Vignerons du Ceressou matches generally quite well with dishes of beef, pasta or veal such as recipes of lamb skewers, spaghetti with "favouilles" (curries) or roast pork with onions and honey.
Details and technical informations about Winery Les Vignerons du Ceressou's Grande Reserve Fitou.
Discover the grape variety: Lignage
Noble grape variety, formerly known in Loir et Cher, more precisely on the right bank of the Loire Valley between Blois and Tours. It is completely unknown in other French wine regions and abroad. Absent today from the Loire vineyards, its reintroduction, even if limited, should not be long in coming.
Informations about the Winery Les Vignerons du Ceressou
The Winery Les Vignerons du Ceressou is one of wineries to follow in Fitou.. It offers 24 wines for sale in the of Fitou to come and discover on site or to buy online.
The wine region of Fitou
Fitou is a red wine appellation in the heart of the Languedoc-Roussillon wine region in southern France. The wine takes its name from a small Village located a few kilometres from the Mediterranean coast. The typical Fitou wine is not dissimilar to the reds produced in the neighbouring Corbières (i. e.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
