COTES DU RHÔNE - 100% ROUSSANNE - A DISCOVERY OF THIS GRAPE VARIETY ALL IN FINESSE
Presentation
Presentation
Since 2006, the Quiot Family, charmed by the Dentelles de Montmirail and its products of character, owns the Château du Trignon in order to perpetuate it, while expanding it by 10 ha of Vacqueyras and few hectares of Beaume-de-Venise.
"Respectful of achievement but rich of our wine-maker knowledge, we have adopted this land whose singularity fits in with all our others properties, in the same line of tradition, quality and adaptation."
"Respectful of achievement but rich of our wine-maker knowledge, we have adopted this land whose singularity fits in with all our others properties, in the same line of tradition, quality and adaptation."
Location
The Rhône Valley has always been a privileged passage between the Mediterranean world and northern or Atlantic Europe. The very fruitful archaeological research carried out in the region, combined with historical studies, establish the Côtes du Rhône as one of the first wine-growing regions in the world. From 125 BC, the Romans planted vines and built low walls protecting the terraces. They make this region one of the most beautiful in Narbonne Gaul. This notoriety will increase over the centuries and will take shape in 1937 with the consecration of the CDO - Controlled Designation of Origin - Côtes du Rhône.
For white wines, 80% of the grape varieties are represented by Grenache blanc, Clairette, Marsanne, Roussanne, Bourboulenc and Viognier. Thanks to the blend of these different grape varieties, they combine aromas and freshness.
At Château du Trignon, we have chosen not to blend our grape varieties and to produce 3 x 100% ROUSSANNE, 100% MARSANNE and 100% VIOGNIER, in order to allow everyone to discover the qualities of each of these grape varieties.
For white wines, 80% of the grape varieties are represented by Grenache blanc, Clairette, Marsanne, Roussanne, Bourboulenc and Viognier. Thanks to the blend of these different grape varieties, they combine aromas and freshness.
At Château du Trignon, we have chosen not to blend our grape varieties and to produce 3 x 100% ROUSSANNE, 100% MARSANNE and 100% VIOGNIER, in order to allow everyone to discover the qualities of each of these grape varieties.
Terroir
Our Roussanne are planted on clay-limestone alluvial terraces which provide a contrasting water supply.
In the vineyard
Grape variety of medium vigor, it matures in September. Hot, stony, well-drained soils, lean and arid hillside soils or stony loam-limestone soils are suitable for it. It is a delicate grape variety of great finesse.
Winemaking
Harverested very early in the morning. Pneumatic pressing, settling and fermentation in thermo-regulated stainless steel vats (15-17°C).
Varietal
Roussanne - 胡姗
Advice
Serving
Drink chilled. Even if we recommend to drink this wine when it is young, the Roussanne allows the development of good aging potential wines.
Ageing potential
Enjoy all year long, 2 to 3 years
Tasting
Straw yellow colour. Apricot, may blossom, honey and elegant smell of Narcissus notes.
Food pairings
Pair with raw vegetables and pasta.
Recipes
SAGE BUTTER PASTA
You will need : pasta, butter, sage leaves and Parmesan cheese for the finishing touch !
First, cook the pasta of your choice (here tagliatelle) as indicated. Meanwhile, melt the butter slowly (it should not brown but only foam) and put the sage leaves to infuse in the butter. You will smell it quite fast, it has a nice perfume!
To serve, mix the pasta with the butter (you can either choose to keep the leaves or not), pepper and some Parmesan cheese on the pasta. Enjoy ! [+]
CLAMS PASTA
To realise this recipe, you will need : around 200g of spaghettis (or tagliatelle), around 20 clams, half a glass of white wine, olive oil, garlic, 25g of butter, salt and pepper.
In a cooking pot with the olive oil already warm, put to cook the clams for 1 to 2 minutes only. Then add the white wine, cook it again for 1 minute. Add the butter in small pieces, the garlic minced and salt and pepper. Mix well. Keep it warm. Meanwhile, cook the pasta al dente. Add them to the clams. Mix. And dilute a bit with the pasta water. Mix and serve !
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BUTTERNUT HONEY & SPICES
Wash and cut in two parts the butternut and remove the seeds. Blend 2 tablespoons of water and olive oil and brush the butternut this it. Add 1 tablespoon of honey, some thyme, rosemary and paprika. Bake for 45 minutes at 180°C. For more gluttony, you can stuff the butternut with goat cheese and garlic. [+]
RACLETTE PARTY
All you need is good cheese, good delicatessen and good wine ! [+]