Winery Mylene BruRita
Red wine
This wine generally goes well with beef and spicy food.
Wine flavors and olphactive analysis
On the nose the Rita of Winery Mylene Bru in the region of Vin de France often reveals types of flavors of cherry, blackberry or pepper and sometimes also flavors of black fruits, earth or oak.
Food and wine pairings with Rita
Pairings that work perfectly with Rita
Original food and wine pairings with Rita
The Rita of Winery Mylene Bru matches generally quite well with dishes of beef or spicy food such as recipes of kamounia : tunisian beef stew or beef fajitas.
Details and technical informations about Winery Mylene Bru's Rita.
Discover the grape variety: Couderc noir
Simple, fruity reds with a colourful ruby robe, light tannins and unassertive aromas of red and black fruits with herbaceous, foxy notes typical of hybrid grapes. A rustic phylloxera-resistant profile. Now marginal, it survives in a few French parcels and ampelographic collections, a witness to post-phylloxera hybridisation.
Last vintages of this wine
The best vintages of Rita from Winery Mylene Bru are 2017, 2015, 2012, 2016 and 2013.
Informations about the Winery Mylene Bru
The Winery Mylene Bru is one of of the world's greatest estates. It offers 17 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
