Winery Pierre et L'étoileSans Chichi
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 Sans Chichi from the Winery Pierre et L'étoile
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sans Chichi of Winery Pierre et L'étoile in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sans Chichi
Pairings that work perfectly with Sans Chichi
Original food and wine pairings with Sans Chichi
The Sans Chichi of Winery Pierre et L'étoile matches generally quite well with dishes of beef, pasta or veal such as recipes of sweet and sour turkish dumpling soup (eksili köfte), pasta with scamorza and pancetta cheese or veal escalope with marsala.
Details and technical informations about Winery Pierre et L'étoile's Sans Chichi.
Discover the grape variety: Exalta
Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Pierre et L'étoile
The Winery Pierre et L'étoile is one of of the world's greatest estates. It offers 4 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
