Fleur de d'Artagnan Rouge Côtes de Gascogne from the wine-growing region of Gascony reveals itself in the glass in bright purple. Poured into a red wine glass, this Old World red wine presents wonderfully expressive aromas of black currant, blueberry, blackberry and mulberry, rounded out by gingerbread spice, cocoa bean and cinnamon.
This French wine delights with its elegantly dry flavor. It was bottled with 6 grams of residual sugar. This is a real quality wine, which clearly stands out from simpler qualities, and so this French wine naturally enchants with the finest balance despite all its dryness. Excellent taste does not necessarily need sugar. On the tongue, this balanced red wine is characterized by an incredibly dense texture. The fruit acidity of the Fleur de d'Artagnan Rouge Côtes de Gascogne is pleasantly restrained and makes this wine wonderfully smooth. The finish of this youthful red wine from the wine-growing region of Gascony, more precisely from Côtes de Gascogne, finally thrills with considerable reverberation. The finish is also accompanied by mineral hints of the soils dominated by sand and limestone.
Vinification of the Plaimont Fleur de d'Artagnan Rouge Côtes de Gascogne
The basis for Plaimont's premium and wonderfully balanced Fleur de d'Artagnan Rouge Côtes de Gascogne cuvée is Cabernet Sauvignon, Merlot and Tannat grapes. The grapes grow in optimal conditions in Gascony. The vines here dig their roots deep into soils of sand and limestone. After the hand harvest, the grapes are immediately taken to the press house. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. At the end of fermentation, the Fleur de d'Artagnan Rouge Côtes de Gascogne is allowed to further harmonize on its fine lees for several months.
Food recommendation for Plaimont Fleur de d'Artagnan Rouge Côtes de Gascogne
Drink this red wine from France best well chilled at 8 - 10°C as an accompanying wine to roasted calf's liver with apples, onions and balsamic vinegar sauce, red onions stuffed with couscous and apricots or duck breast with sugar snap peas.
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