Winery Terroir FeelyLiberte
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Liberte of Winery Terroir Feely in the region of Vin de France often reveals types of flavors of red fruit.
Food and wine pairings with Liberte
Pairings that work perfectly with Liberte
Original food and wine pairings with Liberte
The Liberte of Winery Terroir Feely matches generally quite well with dishes of beef, lamb or spicy food such as recipes of borscht (russia), lamb tagine with olives and honey or penne à la toscane.
Details and technical informations about Winery Terroir Feely's Liberte.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Liberte from Winery Terroir Feely are 0
Informations about the Winery Terroir Feely
The Winery Terroir Feely is one of of the world's greatest estates. It offers 14 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
