Winery AgronavarraTrashumante Rosado
Pink wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Trashumante Rosado
Pairings that work perfectly with Trashumante Rosado
Original food and wine pairings with Trashumante Rosado
The Trashumante Rosado of Winery Agronavarra matches generally quite well with dishes of beef, lamb or pork such as recipes of pork tongue with tomato sauce and pickles, tunisian macaroni or baeckeoffe.
Details and technical informations about Winery Agronavarra's Trashumante Rosado.
Discover the grape variety: Camaraou
It has been cultivated for a long time in Bearn and in the Jurançonnais. Today, it is very little multiplied and therefore in danger of disappearing. Published genetic analyses have made it possible to discover that it is related to one or more grape varieties, including Savagnin. For more information, click here!
Last vintages of this wine
The best vintages of Trashumante Rosado from Winery Agronavarra are 2018, 2019, 0, 2017
Informations about the Winery Agronavarra
The Winery Agronavarra is one of of the world's greatest estates. It offers 48 wines for sale in the of Navarre to come and discover on site or to buy online.
The wine region of Navarre
Navarra, in northern Spain, is one of the country's 17 first-level administrative regions (comunidades autónomas) and a fairly prolific, if lesser-known, wine region. Traditionally associated with the production of Bright, Fruity rosé, Navarra is beginning to attract attention for its high-quality red wines, mainly from the Tempranillo, Cabernet Sauvignon and Merlot grapes, after years of being overshadowed by its southern neighbor, Rioja. The first evidence of wine-making in the region dates back to Roman times, but it is almost certain that Vines were growing here Long before that. It was recently discovered that vines of the prehistoric species Vitis sylvestris - the predecessor of the beloved Vitis vinifera - were still growing in Navarre.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
