Winery S.A. TrillesFitou Rouge
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 Fitou Rouge from the Winery S.A. Trilles
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fitou Rouge of Winery S.A. Trilles in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Fitou Rouge
Pairings that work perfectly with Fitou Rouge
Original food and wine pairings with Fitou Rouge
The Fitou Rouge of Winery S.A. Trilles matches generally quite well with dishes of beef, pasta or veal such as recipes of cataplana with seafood, lasagna with pointed cabbage or veal shoulder with cream and tarragon.
Details and technical informations about Winery S.A. Trilles's Fitou Rouge.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of Fitou Rouge from Winery S.A. Trilles are 2014, 2015, 2016
Informations about the Winery S.A. Trilles
The Winery S.A. Trilles is one of of the world's great estates. It offers 115 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
