- Dieser Rotwein aus Carignan, Grenache, Mourvèdre und Syrah Trauben ergänzt hervorragend Gerichte wie Boeuf Bourguignon oder Gänsebrust mit Ingwer-Rotkohl und Majoran
- Seine Herkunft aus dem Languedoc macht diesen Wein zu einem typischen Vertreter der Weine aus der Alten Welt
- Ein balancierter Rotwein, perfekt zur Grillparty
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In the glass, Domaine Gayda's organically produced Figure Libre Freestyle Rouge reveals a bright purple color. Poured into a red wine glass, this Old World red wine displays wonderfully expressive aromas of mulberry, black currant, blackberry and blueberry, rounded out by cigar box, cinnamon and black tea contributed by barrel aging.
On the palate, Domaine Gayda's Figure Libre Freestyle Rouge opens wonderfully dry, grippy and aromatic. There is dry and really dry. This red belongs to the latter group, as it was vinified with just 1.6 grams of residual sugar. On the palate, the texture of this balanced red wine is wonderfully dense. Due to the moderate fruit acidity, the Figure Libre Freestyle Rouge flatters the palate with a pleasing feel, without lacking freshness. In the finish, this red wine from the Languedoc wine-growing region, which can be stored well, finally inspires with beautiful length. Once again, hints of blueberry and black currant show through.
Vinification of the Figure Libre Freestyle Rouge from Domaine Gayda
The basis for the balanced Figure Libre Freestyle Rouge from the Languedoc are grapes from the grape varieties Carignan, Grenache, Mourvèdre and Syrah. After harvesting, the grapes immediately enter the press house. Here they are sorted and carefully broken up. Fermentation follows in small wood at controlled temperatures. After the end of fermentation, the Figure Libre Freestyle Rouge is aged for several months in French oak barrels.
Food recommendation for the Figure Libre Freestyle Rouge from Domaine Gayda
Enjoy this organic red wine from France ideally tempered at 15 - 18°C as an accompanying wine to goose breast with ginger red cabbage and marjoram, boeuf bourguignon or roasted calf's liver with apples, onions and balsamic vinegar sauce.
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