More information about Castillion Côtes de Bordeaux AOC - Château Joanin Bécot
The powerful Castillion Côtes de Bordeaux from the pen of Château Joanin Bécot enters the glass with a dense purple color. As you swirl the wine glass, this red wine reveals a high density and richness, which is evident in distinct church windows at the rim of the glass. This French cuvée shows wonderfully expressive notes of figs and blackberries in the glass. These are joined by hints of coffee/mocha and cocoa.
On the palate, the Castillion Côtes de Bordeaux from Château Joanin Bécot opens wonderfully dry, grippy and aromatic. On the tongue, this punchy red wine is characterized by an immensely melting texture. The finale of this youthful red wine from the wine-growing region of Bordeaux, more precisely from Castillon Cotes de Bordeaux, finally thrills with considerable reverberation.
Vinification of the Château Joanin Bécot Castillion Côtes de Bordeaux
The starting point for Château Joanin Bécot's first-class and wonderfully powerful Castillion Côtes de Bordeaux cuvée is Cabernet Franc and Merlot grapes. Of course, Castillion Côtes de Bordeaux is also determined by climatic and stylistic factors Castillon Cotes de Bordeaux. This Frenchman can be described as an Old World wine in the best sense of the word, which is extraordinarily impressive. When perfect physiological ripeness is assured, the grapes for Castillion Côtes de Bordeaux are harvested exclusively by hand without the aid of punishing and less selective machinery. After the harvest, the grapes arrive at the winery by the fastest route. Here they are selected and carefully crushed. Then fermentation takes place in stainless steel tanks and small wood at controlled temperatures. The fermentation is followed by aging for several months on the fine lees before the wine is finally drawn off.
Food recommendation for the Castillion Côtes de Bordeaux from Château Joanin Bécot
Enjoy this red wine from France best tempered at 15 - 18°C as a companion to lamb stew with chickpeas and dried figs, pasta with sausage dumplings or boeuf bourguignon.
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