Château Pech-LattLe Charlemagne
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 Le Charlemagne from the Château Pech-Latt
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Charlemagne of Château Pech-Latt in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Charlemagne
Pairings that work perfectly with Le Charlemagne
Original food and wine pairings with Le Charlemagne
The Le Charlemagne of Château Pech-Latt matches generally quite well with dishes of beef, pasta or veal such as recipes of roast pork with pineapple, pasta with vegetables or blanquette of veal.
Details and technical informations about Château Pech-Latt's Le Charlemagne.
Discover the grape variety: Sgavetta
Light, fruity reds best drunk young, with a pale ruby robe, soft tannins, and an airy palate with fresh acidity, offering signature aromas of red fruits (cherry, raspberry), soft spices, and floral notes. Accessible Emilian profile. Preserved in small plots around Reggio Emilia, it testifies to the ampelographic diversity of Emilia-Romagna. A rare Italian black variety from Emilia-Romagna.
Last vintages of this wine
The best vintages of Le Charlemagne from Château Pech-Latt are 2015
Informations about the Château Pech-Latt
The Château Pech-Latt is one of of the world's greatest estates. It offers 18 wines for sale in the of Languedoc to come and discover on site or to buy online.
The wine region of Languedoc
Sunny, generous southern reds: spicy, peppery Syrah, round, candied Grenache (ripe fruit, garrigue), deep Mourvèdre, structured Carignan, supple Cinsault. From robust Corbières and Minervois to fresher Terrasses du Larzac, via Faugères on schist or taut Pic Saint-Loup. Lively, iodised Picpoul de Pinet whites (oysters), ample Roussanne and Marsanne. 14 sub-appellations, ~10,000 ha in regional AOC.
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
