More information about Lussac-Saint-Émilion AOC - Château du Courlat
In the glass, the Lussac-Saint-Émilion from Château du Courlat shows a bright purple color. At the edge also shows a color transition to the brick-colored... When swirling the glass, one can perceive a perfect balance in this red wine, as it does not stand out watery or syrupy or liqueur-like on the walls of the glass. The first nose of Lussac-Saint-Émilion reveals nuances of blackberries and plums. Blueberry joins the fruity components of the bouquet.
The Château du Courlat Lussac-Saint-Émilion presents itself to the connoisseur pleasantly dry. This red wine is never coarse or meager, but round and smooth. On the tongue, this balanced red wine is characterized by an incredibly velvety texture. In the finish, this red wine from the wine-growing region of Bordeaux finally inspires with considerable length. Once again, hints of plum and blackberry appear. In the aftertaste, mineral notes of the clay-dominated soils join in.
Vinification of Château du Courlat Lussac-Saint-Émilion
This balanced red wine from France is made from Cabernet Franc and Merlot grapes. In Bordeaux, the vines that produce the grapes for this wine grow on soils made of clay. Lussac-Saint-Émilion is an Old World wine in the best sense of the word, as this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. The grapes for this red wine from France, at the time of optimal ripeness, are harvested particularly quickly and preferably in the morning to preserve their aromas. After the manual harvest, the grapes are quickly transferred to the press house. Here they are selected and carefully crushed. Fermentation follows in stainless steel tanks at controlled temperatures. After the completion of fermentation .
Food recommendation for Château du Courlat Lussac-Saint-Émilion
Drink this red wine from France ideally tempered at 15 - 18 ° C as a companion to roasted calf's liver with apples, onions and balsamic vinegar sauce, spaghetti with caper-tomato sauce or Boeuf Bourguignon.
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