Winery Pierre VidalLa Croix des Anges Suze-la-Rousse
Red wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with La Croix des Anges Suze-la-Rousse
Pairings that work perfectly with La Croix des Anges Suze-la-Rousse
Original food and wine pairings with La Croix des Anges Suze-la-Rousse
The La Croix des Anges Suze-la-Rousse of Winery Pierre Vidal matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of cannelloni with salmon and spinach, cuttlefish with cider or roast goose, soft.
Details and technical informations about Winery Pierre Vidal's La Croix des Anges Suze-la-Rousse.
Discover the grape variety: Rolle
Structured, aromatic whites with an ample mouth and fresh acidity, featuring aromas of citrus (grapefruit, lemon), pear, white flesh fruits, white flowers, fennel and typical marine saline notes. Slightly bitter finish on citrus peel. The absolute signature of great Provence whites (Côtes de Provence AOC, Bellet AOC), a pillar of Corsican whites (Patrimonio AOC, Ajaccio AOC) and present in Languedoc. The French name for Italian Vermentino, native Mediterranean grape.
Last vintages of this wine
The best vintages of La Croix des Anges Suze-la-Rousse from Winery Pierre Vidal are 2016
Informations about the Winery Pierre Vidal
The Winery Pierre Vidal is one of of the world's great estates. It offers 99 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
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.
