Visuel éditorial Minuty

Minuty M Red

THE NOSE IS AN EXPLOSION OF FRUIT, WITH DELICATE, STRAIGHTFORWARD AROMAS. FROM WHITE-FLESHED FRUIT TO EXOTIC FRUIT, IT OPENS UP AS THE MINUTES GO BY. THE PALATE IS COMPLEX, SALINE AND FRESH.

ASSEMBLING

Syrah, Mourvèdre, Carignan

CHARACTER

Immediate.

TERROIR

AOP Côtes de Provence. Grapes from all the Côtes de Provence terroirs, continental and maritime.

CONSUMPTION

Between 10° and 12° depending on the season.
3 years and older.

NUTRITIONAL VALUES

Energy 80 kcal/100ml - 335 kj/100ml
Sugar &lt; 1g/L<br>
Alcohol content 13.5%
Contains sulfites, non-vegan wine

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the story

A distinctive red wine thanks to a careful selection of juices from all the terroirs of the Appellation, located by the sea as well as inland, passing through Sainte-Victoire. It features local grape varieties such as Syrah and Mourvèdre. Not to mention the Matton family's unwavering desire to produce a wine from here and not from elsewhere, with this Minuty style where the smoothness in the mouth and the generous aromas on the nose are immediate.

the method

The grapes come from all the terroirs of the Côtes de Provence appellation, both continental and maritime. Short maceration periods with aging carried out in stainless steel vats, no wood.
The grapes come from all the terroirs of the Côtes de Provence appellation, whether continental or maritime. This is a classic red winemaking process, with short macerations and little extraction. Aging takes place exclusively in stainless steel vats, without the use of wood, in order to preserve the purity of the fruit and the direct expression of the terroir.

Visuel éditorial Minuty
Visuel éditorial Minuty

Food and wine pairings

As an aperitif, this wine pairs naturally with a gourmet palette of tapenades, rillettes, and a variety of charcuterie. It also finds its place at the table, alongside generous and convivial dishes: savory buckwheat crêpes tartiflette style, golden croque-monsieur, quiche Lorraine, beef tartare, veal blanquette or even a comforting pot-au-feu. With seafood, it reveals its full brilliance alongside gray shrimp, oysters with a dash of shallot vinegar, or smoked fish sashimi.

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