Winery WilfriedRasteau Doux Naturel
Natural sweet wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Rasteau Doux Naturel
Pairings that work perfectly with Rasteau Doux Naturel
Original food and wine pairings with Rasteau Doux Naturel
The Rasteau Doux Naturel of Winery Wilfried matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Wilfried's Rasteau Doux Naturel.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Informations about the Winery Wilfried
The Winery Wilfried is one of wineries to follow in Rasteau.. It offers 6 wines for sale in the of Rasteau to come and discover on site or to buy online.
The wine region of Rasteau
The wine region of Rasteau is located in the region of Rhône méridional of Rhone Valley of France. Wineries and vineyards like the Domaine Gourt de Mautens or the Ortas - Cave de Rasteau produce mainly wines red, natural sweet and sweet. The most planted grape varieties in the region of Rasteau are Mourvèdre, Roussanne and Viognier, they are then used in wines in blends or as a single variety. On the nose of Rasteau often reveals types of flavors of cream, forest floor or pineapple and sometimes also flavors of dried herbs, eucalyptus or peach.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
