More information about Petit Figeac Saint-Émilion Grand Cru AOC - Château Figeac
In the glass, the Petit Figeac Saint-Émilion Grand Cru from Château Figeac presents a bright purple color. With a little sideways lay, the red wine glass reveals a charming garnet red hue at the rims. Swiveling the wine glass, one can perceive a first-rate balance in this red wine, as it does not stand out watery or syrupy or liqueur-like on the walls of the glass. In the glass, this red wine from Château Figeac presents aromas of blackcurrants, blackberries and plums, complemented by leather and vanilla. This wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Frenchman enchants naturally with all dryness with the finest balance. Excellent taste does not necessarily need sugar. On the palate, the texture of this balanced red wine is wonderfully dense. In the finish, this wine from the Bordeaux wine-growing region, which can be stored well, finally inspires with considerable length. Again, hints of blackberry and black currant show.
Vinification of the Petit Figeac Saint-Émilion Grand Cru from Château Figeac
The balanced Petit Figeac Saint-Émilion Grand Cru from France is a cuvée, pressed from the grape varieties Cabernet Franc, Cabernet Sauvignon and Merlot. Petit Figeac Saint-Émilion Grand Cru is an Old World wine through and through, as this Frenchman breathes an extraordinary European charm that clearly underscores the success of Old World wines. After the grapes are harvested, they immediately enter the press house. Here they are selected and carefully crushed. This is followed by fermentation in small wood at controlled temperatures. At the end of fermentation, the elegant Petit Figeac Saint-Émilion Grand Cru is aged for several months in French oak barrels.
Food recommendation for Château Figeac Petit Figeac Saint-Émilion Grand Cru
Drink this red wine from France best tempered at 15 - 18°C as a companion to ossobuco, vegetable couscous with beef meatballs or goose breast with ginger red cabbage and marjoram.
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