Château VertCôtes De Provence Marie Lou
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Côtes De Provence Marie Lou from the Château Vert
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côtes De Provence Marie Lou of Château Vert in the region of Provence is a with a nice freshness.
Food and wine pairings with Côtes De Provence Marie Lou
Pairings that work perfectly with Côtes De Provence Marie Lou
Original food and wine pairings with Côtes De Provence Marie Lou
The Côtes De Provence Marie Lou of Château Vert matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of kig ha farz (breton stew), fondue with lao sukiyaki sauce (laos) or broccoli and blue cheese quiche without pastry.
Details and technical informations about Château Vert's Côtes De Provence Marie Lou.
Discover the grape variety: Kyoho
Tetraploid variety, of Japanese origin, which would have been obtained in 1939 by Oinoue by crossing the ishinara wase - mutation of campbell early - by the centennial seedless. In Japan, Kyoho is a very important cultivar. It is also found in South Korea, in the Republic of China (Taiwan), in the United States (California), in Chile, in Brazil, in Australia, etc.
Last vintages of this wine
The best vintages of Côtes De Provence Marie Lou from Château Vert are 2015
Informations about the Château Vert
The Château Vert is one of of the world's greatest estates. It offers 12 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
