🍷 The Côtes-du-Rhône Rouge 1.5 l Magnum from Domaine E. Guigal impresses with its powerful and elegant structure
🍽️ Enjoy this red wine harmoniously with duck breast with ginger-red cabbage or a classic Boeuf Bourguignon
🌿 This exquisite wine combines the unique grape varieties Grenache, Mourvèdre, and Syrah from the esteemed Rhône Valley
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More information about Côtes-du-Rhône Rouge 1,5 l Magnum - Domaine E. Guigal
The Côtes-du-Rhône Rouge 1.5 l Magnum from Domaine E. Guigal of Rhône Valley presents a dense purple color in the glass. With a bit of side lay, the red wine glass reveals a charming garnet red hue at the rims. Giving it some air in the glass by swirling, this red wine reveals a high viscosity, evident in distinct church windows at the rim of the glass. To the nose, this Domaine E. Guigal red wine reveals all sorts of blueberries, lavender, lilac, violets and blackberries. As if that wasn't already impressive, gingerbread spice, dark chocolate and cinnamon join in due to the aging in small wooden barrels.
The Domaine E. Guigal Côtes-du-Rhône Rouge 1.5 l Magnum presents itself to the wine enthusiast wonderfully dry. This red wine never shows itself coarse or meager, but round and smooth. This silky and fleshy red wine presents itself on the palate full of pressure and complexity. The final of this red wine from the wine-growing region Rhône Valley finally captivates with beautiful reverberation.
Vinification of the Domaine E. Guigal Côtes-du-Rhône Rouge 1.5 l Magnum
This powerful red wine from France is vinified from the grape varieties Grenache, Mourvèdre and Syrah. After the hand harvest, the grapes immediately enter the press house. Here they are selected and carefully broken up. Fermentation then takes place in small wood at controlled temperatures. Fermentation is followed by aging for 18 months in oak barriques.
Food pairing with Domaine E. Guigal Côtes-du-Rhône Rouge 1,5 l Magnum
Experience this red wine from France ideally tempered at 15 - 18 ° C as a companion to duck breast with sugar snap peas, goose breast with ginger red cabbage and marjoram or Boeuf Bourguignon.
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