Winery Sauta RocPeira Levada
White wine
This wine is a blend of 2 varietals which are the Roussanne and the Vermentino.
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Peira Levada from the Winery Sauta Roc
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Peira Levada of Winery Sauta Roc in the region of Languedoc-Roussillon is a powerful.
Food and wine pairings with Peira Levada
Pairings that work perfectly with Peira Levada
Original food and wine pairings with Peira Levada
The Peira Levada of Winery Sauta Roc matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with tuna and tomato sauce, mushroom, bacon and gruyere quiche or quiche lorraine.
Details and technical informations about Winery Sauta Roc's Peira Levada.
Discover the grape variety: Roussanne
Aromatic and elegant whites, rich yet lifted by fine freshness, with hawthorn, honeysuckle, apricot, pear, honey, green tea, mineral and herbal notes. Fine ageing potential. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with marsanne, and one of the 13 permitted grapes at Châteauneuf-du-Pape. Native Rhône variety.
Informations about the Winery Sauta Roc
The Winery Sauta Roc is one of of the world's greatest estates. It offers 8 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: Ban des vendanges
Date of the beginning of the grape harvest, fixed by the lord in the tradition of the Middle Ages and, today, by the prefect.
