- Dieser erstklassige Rotwein ergänzt perfekt Gerichte wie Gemüse-Couscous mit Rinderfrikadellen oder Boeuf Bourguignon
- Der Ausbau im Edelstahltank macht diesen Rotwein besonders samtig
- Dieser französische Rotwein eignet sich hervorragend als stimmiger Tropfen zu einer Vielzahl von Gerichten & Anlässen
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With the Vignerons de l'Enclave Côtes du Rhône Reserve de La Couronne Organic comes a first-class organic red wine in the glass. In this it shows a wonderfully dense, light red color. The bouquet of this red wine from the Rhône Valley convinces with nuances of plum, blackberry, blueberry and black cherry. If we trace the aromatics further, bitter chocolate, black tea and oriental spices are added.
This red from Vignerons de l'Enclave is just right for all connoisseurs who like it dry. However, it is never dry or brittle, but round and smooth. This velvety red wine is full-bodied and complex on the palate. Due to the balanced fruit acidity, the Côtes du Rhône Reserve de La Couronne Organic flatters with a pleasing palate feeling, without lacking juicy liveliness at the same time. In the finish, this youthful red wine from the wine-growing region of the Rhône Valley finally thrills with beautiful length. Hints of blueberry and blackberry show again.
Vinification of the Vignerons de l'Enclave Côtes du Rhône Reserve de La Couronne Organic
The starting point for Vignerons de l'Enclave's premium and wonderfully powerful Côtes du Rhône Reserve de La Couronne Organic cuvée is Carignan, Cinsault, Grenache, Mourvèdre and Syrah grapes. After harvesting, the grapes arrive quickly at the winery. Here they are selected and gently broken up. Fermentation follows in stainless steel tanks at controlled temperatures. Vinification is followed by aging for several months on the fine lees before the wine is finally drawn off.
Food pairing for Vignerons de l'Enclave Côtes du Rhône Reserve de La Couronne Organic
This French wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to veal boeuf with beans and tomatoes, boeuf bourguignon or roasted calf's liver with apples, onions and balsamic vinegar sauce.
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