Château Bellevue la Foret Rouge - Chateau Bellevue La Foret

Château Bellevue la Foret Rouge - Chateau Bellevue La ForetWith the Chateau Bellevue La Foret Château Bellevue la Foret Rouge comes a first-class red wine in the swirled glass. In this it offers a wonderfully dense, purple color. In the glass, this Chateau Bellevue La Foret red wine reveals aromas of mulberries, blueberries, blackberries and black currants, complemented by oak, cigar box and toasted barrique. The Chateau Bellevue La Foret Château Bellevue la Foret Rouge delights with its elegantly dry flavor. It was bottled with only 5 grams of 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. Aroma does not necessarily require residual sugar. On the tongue, this powerful red wine is characterized by an incredibly dense texture. Due to the balanced fruit acidity, the Château Bellevue la Foret Rouge flatters the palate with a soft feeling, without lacking freshness. The finale of this youthful red wine from the wine-growing region Sud-Ouest, more precisely from Fronton, finally thrilled with beautiful reverberation. Vinification of the Chateau Bellevue La Foret Château Bellevue la Foret Rouge The starting point for the first-class and wonderfully powerful cuvée Château Bellevue la Foret Rouge of Chateau Bellevue La Foret are Acolon, Cabernet Franc, Cabernet Sauvignon and Syrah grapes. After the grape harvest, the grapes arrive at the winery by the fastest route. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally bottled. Food recommendation for the Chateau Bellevue La Foret Château Bellevue la Foret Rouge Experience this red wine from France best tempered at 15 - 18°C as an accompanying wine to veal boiled beef with beans and tomatoes, vegetable couscous with beef meatballs or goose breast with ginger red cabbage and marjoram.