Fleur de d'Artagnan Rouge Côtes de Gascogne - Plaimont

The Fleur de d'Artagnan Rouge Côtes de Gascogne from the wine-growing region of Gascony reveals itself in the glass in a bright purple red. Poured into a red wine glass, this Old World red wine presents wonderfully expressive aromas of blackcurrant, blueberry, blackberry and mulberry, rounded off by gingerbread spice, cocoa bean and cinnamon.

This French wine delights with its elegantly dry flavor profile. It was bottled with 6 grams of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and thus, despite all its dryness, this French wine enchants with the finest balance. Excellent flavor does not necessarily require sugar. On the palate, this well-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, making this wine wonderfully smooth. The finish of this youthful red wine from the wine-growing region of Gascony, more precisely from Côtes de Gascogne, ultimately thrills with a remarkable length. The aftertaste is also accompanied by mineral nuances from the sand- and limestone-dominated soils.

Vinification of Plaimont Fleur de d'Artagnan Rouge Côtes de Gascogne

The basis for the first-class and wonderfully balanced cuvée Fleur de d'Artagnan Rouge Côtes de Gascogne from Plaimont is Cabernet Sauvignon, Merlot and Tannat grapes. The grapes grow under optimal conditions in Gascony. Here the vines drive their roots deep into soils of sand and limestone. After being harvested by hand, the grapes are immediately taken to the press house. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After it ends, the Fleur de d'Artagnan Rouge Côtes de Gascogne can continue to harmonize for several months on the fine lees.

Food recommendation for Plaimont Fleur de d'Artagnan Rouge Côtes de Gascogne

Drink this red wine from France well chilled at 8–10°C as an accompanying wine to fried calf’s liver with apples, onions and balsamic sauce, red onions stuffed with couscous and apricots, or duck breast with sugar snap peas.

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