Winery ONCV GroupeCuvée Monica Coteaux de Tlemcen
Other wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Food and wine pairings with Cuvée Monica Coteaux de Tlemcen
Pairings that work perfectly with Cuvée Monica Coteaux de Tlemcen
Original food and wine pairings with Cuvée Monica Coteaux de Tlemcen
The Cuvée Monica Coteaux de Tlemcen of Winery ONCV Groupe matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of veal shank with mushrooms, rib steak, tomato sauce, peppers. or parsnip mousse in a glass jar.
Details and technical informations about Winery ONCV Groupe's Cuvée Monica Coteaux de Tlemcen.
Discover the grape variety: Rkatziteli
Structured and aromatic whites with a golden to amber robe depending on vinification, ample palate and preserved acidity; signature aromas of candied citrus, yellow fruits (quince, apricot), white flowers and mineral and tannic notes (when in qvevri). Also made as traditional orange wines. Produces Georgia's great whites. Orthographic variant of Rkatsiteli, one of the world's oldest cultivated grapes.
Last vintages of this wine
The best vintages of Cuvée Monica Coteaux de Tlemcen from Winery ONCV Groupe are 2012, 0
Informations about the Winery ONCV Groupe
The Winery ONCV Groupe is one of of the world's greatest estates. It offers 23 wines for sale in the of Coteaux de Tlemcen to come and discover on site or to buy online.
The wine region of Coteaux de Tlemcen
Algerian altitude AOG (Tlemcen, 700–800 m, 150 km from Oran), cool and dry climate on silty sands and Helvetian calcareous marls. Grenache, Carignan, Cinsault and Alicante Bouschet — elegant and refined reds with lively notes of cherry, raspberry, red fruits and a fresh-spiced mountain touch, fine tannins and brilliant fruit. Manual harvesting and moderate maceration preserving freshness. North-African mountain wine tradition, Andalusian-Maghrebi refinement.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
