Winery Marius CaiusVenturius Côtes de Provence
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Venturius Côtes de Provence
Pairings that work perfectly with Venturius Côtes de Provence
Original food and wine pairings with Venturius Côtes de Provence
The Venturius Côtes de Provence of Winery Marius Caius matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with carrots, lamb with coconut milk or kimo (malagasy dish with beef).
Details and technical informations about Winery Marius Caius's Venturius Côtes de Provence.
Discover the grape variety: Gravesina
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Informations about the Winery Marius Caius
The Winery Marius Caius is one of of the world's great estates. It offers 13 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
The AOC Côtes de Provence is the largest appellation in the Provence wine region of southeastern France. It covers about 20,000 hectares of vineyards, which produce the vast majority of Provence's rosé wine. This appellation includes most of the vineyards in the Var department - essentially the eastern half of the Provence wine region - with the exception of 2,250 hectares North of Toulon which are reserved for the Côteaux Varois en Provence appellation. Although it also covers red and white wine, about 80% of Côtes de Provence production is rosé.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Extra raw
Champagne dosed between 0 and 6 grams of sugar (see dosage liqueur).
