Languedoc AOC

APPELLATION LANGUEDOC

Shall We Taste ?

Reds : From Montpeyroux, Saint Cristol, Saint Drézéry, Saint Georges d'Orques, Pic Saint Loup, Saint Saturnin, La Clape, Quartouze, Grès de Montpellier, Pézénas, Coteaux du Vérargues, they have an intense crimson red colour due to the typical long maceration periods. With aromas of red fruits (raspberry and blackcurrant), they conceal notes of spice and pepper when Carignan and Shiraz are used in the vinification. After around 3 years, they evolve towards animal aromas, leather to which are added notes of roasted almonds and dried fruits. Almost Garrigue, they take on the characteristic aromas of vegetation. On the palate, they are powerful yet supple. Over the years, these wines can be kept for a long time and acquire a beautiful structure with finer tannins as they age..

Rosés : From the same denominations as the reds, they can be recognized by their brilliant pale pink colour, and despite what this shade usually conveys, they show an astonishing strength that brings them close to reds. Very intense floral notes (acacia) and red fruit (cherry).

Whites : Coming from La Clape in the Aude and Picpoul de Pinet in the Hérault, they are golden straw yellow in colour. Fleshy and fine with iodine notes, they offer scents of apricot, citrus fruits, garrigue, spice and honey. Aromas that are sustained on the palate in delicate yet very pronounced flavours. Ampleness and smoothness remind us that the berries have ripened in the sun..

Food & Wine Pairings

Reds : Red meat. Roast poultry. Small game. Serving temperature: 15 to 17°C

Rosés : Beautiful with stuffed tomatoes, squid, artichokes, fish soup, poultry tajines, grilled fish, pizza. Serving temperature: 8 to 10°C

Whites :Fish (cod brandade, fried red mullet fillets, bouillabaisse, bourride). Delicacies from Languedoc like stuffed eggplants. Serving temperature: 10 to 12°C.