Winery RoquemaleSans Filet
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 Filet from the Winery Roquemale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sans Filet of Winery Roquemale in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sans Filet
Pairings that work perfectly with Sans Filet
Original food and wine pairings with Sans Filet
The Sans Filet of Winery Roquemale matches generally quite well with dishes of beef, pasta or veal such as recipes of venison stew with red wine, tagliatelle with spinach cream or paupiettes à la mérignicaise.
Details and technical informations about Winery Roquemale's Sans Filet.
Discover the grape variety: Malvasia bianca di Basilicata
Rich, aromatic whites with a golden robe, an ample palate with moderate acidity, and signature aromas of yellow fruits (peach, apricot), almonds, white flowers (acacia) and honeyed notes. Also vinified as rich passito liqueur wines. Expresses itself particularly well in the whites of Vulture and Matera, marking the typical wines of southern Lucania. Malvasia variety grown in Basilicata, southern Italy.
Informations about the Winery Roquemale
The Winery Roquemale is one of of the world's greatest estates. It offers 11 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
