C’est la vie Rouge
C’est la vie rouge is the emblematic cuvée of the South of France: Syrah, Marselan, Merlot, and Cabernet. A fruity and generous wine with captivating tannins.
C’est la vie rouge !
C’est la vie cuvée is the original cuvée of Château de Paraza. It brings together the emblematic grape varieties of the South of France: Syrah and Marselan, with a touch of Merlot and Cabernet Franc. A fruity and generous wine, with silky and captivating tannins.
Dégustation
Deep color with violet hues.
Complex and expressive nose, blending intense aromas of red fruits and spices.
The crunchy and fresh palate harmoniously expresses notes of blackberry liqueur, peony, and chocolate.
The finish is rich and indulgent.
Température de Service
16-18º
Accords mets et vins
Its Mediterranean character makes it the perfect companion for aperitifs and barbecues. Ideal with grilled red meats, it is also delightful with aged cheeses (Comté from Jura, Saint-Nectaire, Pyrénées sheep’s milk cheese). Oh la la is also irresistible with our favorite Italian specialties (parmigiana, vegetable garden pizza, pasta with ragù della nonna sauce). In short, it’s a delightful wine that will seduce all epicureans who appreciate artisanal products and Mediterranean cuisine.
The winemaker’s corner
Paleolithic calcareous marsh soils dating back to the Tertiary period. River deposits from the Pliocene with siliceous pebbles from the Montagne Noire.
Parcel by parcel work, grape variety by grape variety, aiming to find a good balance between the old Syrah vines and the younger vines of Marselan, Merlot, and Cabernet Franc.
First, the four grape varieties are harvested separately according to their ripeness and tasting results. They are then destemmed and put into fermentation. A gentle and qualitative extraction takes place, notably through daily pumpovers at controlled temperature. Finally, daily tasting of the different tanks helps define the end of the post-fermentation maceration.
The blending of the C’est la vie cuvée takes place in December, once all fermentations are complete.
Aging potential: 2 – 3 years.
