Winery Nicolas NapoleonMonopoles Nicolas Napoléon Lussac-Saint-Émilion
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 poultry, beef or game (deer, venison).
Taste structure of the Monopoles Nicolas Napoléon Lussac-Saint-Émilion from the Winery Nicolas Napoleon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monopoles Nicolas Napoléon Lussac-Saint-Émilion of Winery Nicolas Napoleon in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Monopoles Nicolas Napoléon Lussac-Saint-Émilion
Pairings that work perfectly with Monopoles Nicolas Napoléon Lussac-Saint-Émilion
Original food and wine pairings with Monopoles Nicolas Napoléon Lussac-Saint-Émilion
The Monopoles Nicolas Napoléon Lussac-Saint-Émilion of Winery Nicolas Napoleon matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roasted fillet of beef with parsley, leg of lamb with herb stuffing or my grandmother's rabbit stew.
Details and technical informations about Winery Nicolas Napoleon's Monopoles Nicolas Napoléon Lussac-Saint-Émilion.
Discover the grape variety: Counoise
Supple and fresh reds with a clear ruby colour, melted tannins and preserved acidity despite the sun, on aromas of strawberry, raspberry, red cherry, white pepper, garrigue and spiced notes. Airy and thirst-quenching palate. A traditional component of Châteauneuf-du-Pape AOC (one of the 13 authorised varieties), it brings freshness, finesse and aromatic complexity to southern blends of Côtes-du-Rhône and Languedoc. Native Rhône variety, very late-ripening.
Informations about the Winery Nicolas Napoleon
The Winery Nicolas Napoleon is one of of the world's great estates. It offers 38 wines for sale in the of Lussac-Saint-Émilion to come and discover on site or to buy online.
The wine region of Lussac-Saint-Émilion
Northern Saint-Émilion satellite on the Bordeaux Right Bank (AOC 1936, ~72,000 hl/year): rich, silky reds dominated by Merlot — ripe red and black fruits, candied plum, pepper, undergrowth and animal leather notes with age, melted tannins and velvety texture. Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot in blends. Varied terroirs: southeastern clay-limestone hillsides typical of Saint-Émilion and gravelly western plateau, generous and accessible identity.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
