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Red of Vincent

Red of Vincent

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Seller's Country: Turkey
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Red of Vincent - 0.3% Alc/fl in 75 cl
Composition :
Type of vine 100% Merlot

In our contemporary history, it is a true evolution not to say Révolution in making of a Wine without Alcohol Prestigious. Harmonious, delicate, astringent, tannic, are the Masters words of the Red of Vincent, single and without equivalent. It corresponds to the idea that one is done of this type of vine in a beautiful origin. Garnet-red color. The bouquet is light, elegant and smoked, the tannins are firm and granulous. A bright, smart and delicate wine which is not without pointing out the elegance of certain alcoholic wines. The appearance of well coated tannins brings a fleshy wine, structured and with a depth in mouth. Flavours of tobacco, blackcurrant, thyme and oak.

To be used for ambient temperature 18

To discover on red meats, pigeons roasts with bays, supreme of grouse on settee to black mushrooms, a roast of hind in morel creaming, Foie gras with Figs and cheeses Camembert cheese type. To be used preferably in glass for Burgundy.

Card-index produces:
Capacity: 750 ml and 250 ml Bottle out of glass of the screw Rhine-capsule
Nutritional value for 100ml: Red wine desalcoolized 0.3% Alc/
Proteins 0g
Glucids 4.6g
Lipids 0g 28 kcal and 120 kj

The Desalcoholisation process:
Vinified according to the traditional method by the wine growers, the grapes are then carefully desalcoholized. A method patented since 1908 makes it possible to extract alcohol from the wine at - 30 C without causing any deterioration. The wine having been desalcoholized through that process preserves a high quality as much as its physiological principles emphasizing a fruity taste and slightly pricking.

Key figures :
Nutritional values per 100 ml : 38 kj -
Proteines : 0 g
Carbohydrate : 4,3 g
Fat content : 0 g
Calories : 38 kj/liter means 5,6 kj per 15 cl glass
Alcohol content : 0,3 % (a wine with 0 % may also be produced for special needs or markets)
Available as white, rosé, red or sparkling wine.
Last Updated: 17 Nov 2006 06:45:26 PST home  |  about  |  terms  |  contact
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