Domaine de ToascBellet Rouge
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Bellet Rouge of Domaine de Toasc in the region of Provence often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of vanilla, non oak or earth.
Food and wine pairings with Bellet Rouge
Pairings that work perfectly with Bellet Rouge
Original food and wine pairings with Bellet Rouge
The Bellet Rouge of Domaine de Toasc matches generally quite well with dishes of beef or mature and hard cheese such as recipes of tournedos rossini with port sauce or pasta with zucchini sauce.
Details and technical informations about Domaine de Toasc's Bellet Rouge.
Discover the grape variety: Jurançon noir
Light, fruity reds with a clear ruby robe, smooth tannins and a supple palate of simple red fruits (raspberry, cherry), gentle spices and floral notes. A thirst-quenching profile to drink young. Once widespread in the South-West, now marginal, preserved in a few heritage parcels in Béarn and Bigorre. Native French grape of the South-West, not to be confused with the Jurançon appellation (white wines).
Last vintages of this wine
The best vintages of Bellet Rouge from Domaine de Toasc are 2012, 2016, 2015, 2008 and 2014.
Informations about the Domaine de Toasc
The Domaine de Toasc is one of of the world's greatest estates. It offers 14 wines for sale in the of Bellet to come and discover on site or to buy online.
The wine region of Bellet
One of the oldest and smallest AOCs in France (1941) on the west slopes of Nice (~200 m), between sea and mountain. Rolle is the signature white (80-90%): dry and floral with citrus, white flowers, stone fruits and a mineral-saline touch. Braquet is the autochthonous rosé grape: fine and delicate with red fruits. Folle Noire is the endemic signature red: structured with dark fruits, garrigue, spice and firm tannins.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
