Winery Vini Viti VinciLe Rougeot
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Rougeot from the Winery Vini Viti Vinci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Rougeot of Winery Vini Viti Vinci in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Le Rougeot
Pairings that work perfectly with Le Rougeot
Original food and wine pairings with Le Rougeot
The Le Rougeot of Winery Vini Viti Vinci matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of caramelized beef with onions, pork chops with veal stock sauce or wild boar with honey.
Details and technical informations about Winery Vini Viti Vinci's Le Rougeot.
Discover the grape variety: Vernatsch
Light, fruity reds with a clear ruby robe, silky tannins and an airy, fresh palate, with signature aromas of red fruits (strawberry, cherry), soft spices, almond and alpine floral notes. A distinctively refreshing profile to drink young. Star of Alto Adige Vernatsch DOC and Lago di Caldaro DOC, the alpine signature of South Tyrol. German synonym of the Italian Schiava, native black grape of Südtirol, widely planted in Alto Adige and Trentino.
Informations about the Winery Vini Viti Vinci
The Winery Vini Viti Vinci is one of of the world's great estates. It offers 37 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
