Winery VillabeaCôte-Rôtie
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Côte-Rôtie from the Winery Villabea
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côte-Rôtie of Winery Villabea in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Côte-Rôtie
Pairings that work perfectly with Côte-Rôtie
Original food and wine pairings with Côte-Rôtie
The Côte-Rôtie of Winery Villabea matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of provencal stew, rack of lamb in a crust of herbs and seeds with thyme juice and... or rabbit stew the old fashioned way.
Details and technical informations about Winery Villabea's Côte-Rôtie.
Discover the grape variety: Sercial
Vivid and nervy fortified whites with an amber-golden robe, taut mouthfeel and sharp acidity, with signature aromas of candied citrus, lemon, almond, green walnut, orange peel, honey and evolved oxidative notes with a characteristic bitter finish. Exceptional ageing potential (centuries). Star of the dry Madeira style, the most nervy of the four Madeira DOP styles. An autochthonous Portuguese variety of Madeira, signature of dry Madeiras.
Informations about the Winery Villabea
The Winery Villabea is one of of the world's greatest estates. It offers 5 wines for sale in the of Rhône septentrional to come and discover on site or to buy online.
The wine region of Rhône septentrional
Northern Rhône from Vienne to Valence, steep terraced slopes on granite and gneiss. Syrah signature red king: dense and deep with notes of blackberry, blackcurrant, violet, black pepper, olive, smoked bacon, garrigue and mineral touch, firm tannins and long aging — Côte-Rôtie, Hermitage, Cornas, Saint-Joseph, Crozes-Hermitage. Prestigious whites: opulent Viognier in Condrieu (apricot, white flowers), full Marsanne and Roussanne in Hermitage and Saint-Péray. World references.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
