Domaine VicoLe Bois du Cerf Red
Red wine
This wine is a blend of 2 varietals which are the Nielluccio and the Sciacarello.
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with lean fish, veal or game (deer, venison).
Taste structure of the Le Bois du Cerf Red from the Domaine Vico
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Bois du Cerf Red of Domaine Vico in the region of Corsica is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Le Bois du Cerf Red
Pairings that work perfectly with Le Bois du Cerf Red
Original food and wine pairings with Le Bois du Cerf Red
The Le Bois du Cerf Red of Domaine Vico matches generally quite well with dishes of veal, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of paupiettes of veal, duck breast with honey sauce or tomato pie without tomato....
Details and technical informations about Domaine Vico's Le Bois du Cerf Red.
Discover the grape variety: Nielluccio
Structured and elegant reds with a deep ruby colour, firm tannins and lively acidity, on aromas of cherry, plum, garrigue, Mediterranean herbs (myrtle, rosemary), spices and balsamic notes. Fine ageing potential. The absolute star of Patrimonio AOC on the clay-limestone marls of northern Corsica, a pillar of Ajaccio AOC and the island's reds. Genetically identical to Tuscan Sangiovese, brought to Corsica in the 18th century by the Genoese.
Last vintages of this wine
The best vintages of Le Bois du Cerf Red from Domaine Vico are 2022, 2021, 2020, 0
Informations about the Domaine Vico
The Domaine Vico is one of of the world's great estates. It offers 52 wines for sale in the of Corsica to come and discover on site or to buy online.
The wine region of Corsica
Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
