Domaine Clos MassotteL'Ove
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 L'Ove from the Domaine Clos Massotte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Ove of Domaine Clos Massotte in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with L'Ove
Pairings that work perfectly with L'Ove
Original food and wine pairings with L'Ove
The L'Ove of Domaine Clos Massotte matches generally quite well with dishes of beef, pasta or veal such as recipes of pasticcio (greece), pistou soup complete or veal escalope (piccata milanese).
Details and technical informations about Domaine Clos Massotte's L'Ove.
Discover the grape variety: Tressailler
According to published genetic analyses, it is the result of a cross between Pinot Blanc and Gouais Blanc, which is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of L'Ove from Domaine Clos Massotte are 2013
Informations about the Domaine Clos Massotte
The Domaine Clos Massotte is one of of the world's greatest estates. It offers 20 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: Final
A more or less lasting impression that is felt in the mouth once the wine has been swallowed (or spat out in the case of a professional tasting). The finish can be short or persistent.
