Cub. Collection Côtes Gascogne 3L
Ref : 474146
3 litre barrel
i.e. 5 € / liter
1 product(s) soldsince yesterday
- Keeping level 2019
- Service temperature 8°
Our food and wine pairings
- White meat
- Fish in sauce
- Soft cheese
Our oenologists' opinion
Fruity and crisp
Deep straw yellow colour, frank nose of exotic fruits, passion fruits, notes of white pepper, dry and nervous, medium body, the character is still frank, notes of exotic fruits, citrus fruits with a frank finish.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Do you know ?
It is across the Atlantic over a glass of “French Colombard” with the Californian producer Robert Mondavi that André Dubosc, gascon producer, understood the strong potential that this French grape has, until now reserved for the production of bas-armagnac.
Domain and appellation
Cub. Collection Nicolas
The cellars of Plaisance, Aignan and Saint Monthave assembled know how, heritage, terroir and initials to form the cooperative Plaimont Producteur in 1979. The cellars of Crouseilles and Condom joined the collective 20 years later.
- Terroir: Plaimont Producteur today covers 98% of the appellations in Saint Mont. Extending 5300 hectares between Gascogne, Béarn, Pyrénées and Gers, the vinyards have a grape variety composed of petit courbu, mansengs, tannat, pinenc, arrufiac, colombard and cabernet sauvignon.
- Viticulture: The viticulture results from a strict contract established between the wine maker, technician and the terroir.
- Viniculture: Maceration is long and extraction is extremely mild. A patent was filed by the cooperative to protect the methods put in place to highlight the thioalcohol molecule, the molecule that gives the wines of the South West their aromas of exotic and citrus fruit.