Winery Les Producteurs RéunisDomaine Saint Martin Fitou
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Domaine Saint Martin Fitou
Pairings that work perfectly with Domaine Saint Martin Fitou
Original food and wine pairings with Domaine Saint Martin Fitou
The Domaine Saint Martin Fitou of Winery Les Producteurs Réunis matches generally quite well with dishes of beef, pasta or veal such as recipes of rosbeef casserole mamie, cannelloni chicken, pepper and mozzarella or veal tagine with prunes.
Details and technical informations about Winery Les Producteurs Réunis's Domaine Saint Martin Fitou.
Discover the grape variety: Scarlotta seedless
Intraspecific cross between sun world.seedling 89345-090-144 and sun world seedling 89361-091-364 obtained in California (USA) by Cain David Wayne from Sun World International Inc. Not known in France, we can meet it in England, in Spain, in Chile, ... . It should be of interest to amateur gardeners.
Informations about the Winery Les Producteurs Réunis
The Winery Les Producteurs Réunis is one of wineries to follow in Fitou.. It offers 578 wines for sale in the of Fitou to come and discover on site or to buy online.
The wine region of Fitou
Fitou is a red wine appellation in the heart of the Languedoc-Roussillon wine region in southern France. The wine takes its name from a small Village located a few kilometres from the Mediterranean coast. The typical Fitou wine is not dissimilar to the reds produced in the neighbouring Corbières (i. e.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
