Château SixtineBenedictus de Vatican
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Benedictus de Vatican of Château Sixtine in the region of Pays d'Oc often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or blueberry.
Details and technical informations about Château Sixtine's Benedictus de Vatican.
Discover the grape variety: Manseng
Light and fruity reds with a clear ruby robe, fine tannins and fresh acidity, with aromas of red fruits (raspberry, redcurrant), spices and herbaceous notes. An airy, easy-drinking style. Preserved in a few heritage plots in Béarn and the French Basque Country for its historical value. A very rare autochthonous south-west variety, with no direct genetic link to the white petit and gros manseng despite the shared name.
Last vintages of this wine
The best vintages of Benedictus de Vatican from Château Sixtine are 2019, 2018, 2017, 2015
Informations about the Château Sixtine
The Château Sixtine is one of of the world's greatest estates. It offers 18 wines for sale in the of Vin de Pays to come and discover on site or to buy online.
The wine region of Vin de Pays
Intermediate category between AOC and Vin de France (renamed IGP in 2009), 27% of national volume. Accessible, expressive wines defined by their grape: opulent Chardonnay, lively Sauvignon, round Merlot, peppery Syrah, floral Viognier with apricot. 76 IGP in France at 3 scales: regional (Pays d'Oc, Méditerranée, Val de Loire), departmental or local. Flexible rules, wide range of permitted grapes, free grape and vintage labelling.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
