Winery Mas de FiguierRoman
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Roman from the Winery Mas de Figuier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roman of Winery Mas de Figuier in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Roman
Pairings that work perfectly with Roman
Original food and wine pairings with Roman
The Roman of Winery Mas de Figuier matches generally quite well with dishes of beef, pasta or veal such as recipes of vegetable noddles, pasta with parmesan cream and ham or white wine fondue.
Details and technical informations about Winery Mas de Figuier's Roman.
Discover the grape variety: Perdéa
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet rustic profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value, it reflects the pre-phylloxera ampelographic diversity of the South-West. A rare French white grape variety once cultivated in the South-West.
Last vintages of this wine
The best vintages of Roman from Winery Mas de Figuier are 2012, 2018, 2017, 2015 and 2016.
Informations about the Winery Mas de Figuier
The Winery Mas de Figuier is one of of the world's greatest estates. It offers 13 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
