oh la la
Oh la la

7,50 

Out of stock

Oh la la, the iconic wine from South of France

Oh la la !!! OH LA LA !!!

Our cuvée Oh la la is the new original wine made by Château de Paraza. It blends iconic grapes from South of France: Syrah and Marselan,with a touch of Merlot and Cabernet Franc. A fruity and generous wine, with seducing silky tannins.

Grapes

60% Syrah – 20% Marselan – 10% Merlot – 10% Cabernet Franc

Tasting notes

Deep colour with with purple hues of beautifully bright.

Expressive and complexe nose, with intense hints of red fruits and spices

Sumptuous and juicy, oozing with flavours of rich, ripe blackberry, liquorice and black cherry with notes of peony and chocolate.

The finish is rich and delicious.

 Service Temperature

16-18º

Wine and food pairings

Its inherent Mediterranean style makes this wine the best match for all the aperitifs and barbecues punctuating the summer. Oh la la is ideal with grilled red meats but also with a nice plate of cheeses. Oh la la is also irresistible with italian gastronomy, whether you want to enjoy some parmiggiana or a homemade pizza with vegetables from the garden. In particular we love this wine with pasta al ragù della nonna. Simply, it is a delicious wine which will seduce all the foodlovers loving good and local products, in particular mediterranean cuisine.

Awards

Silver at Concours des Grands Vins du Languedoc Roussillon 2018

The Winemaker’s corner

Soil: fluvial deposits dating back to the Pliocene. Angular stones and siliceous pebbles from the Montagne Noire.

Vines are taken care of plot by plot, grape by grape, in a manner to balance the old syrahs with the younger vines of Merlot, Marselan and Cabernet Franc.

Grapes of the four varieties are harvested separately depending on their ripeness and tastes, then destemmed and remained to ferment. A daily pumping over at controlled temperature allows to obtain a gentle and quality extraction. Furthermore an everyday tasting allows to define the end of the post maceration. Finally blending happens post fermentation, around december.

Keep: 2 – 3 years