Winery Alba La RomaineNinon Vendange Passerillée
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
The Ninon Vendange Passerillée of the Winery Alba La Romaine is in the top 50 of wines of Rhone Valley.
Food and wine pairings with Ninon Vendange Passerillée
Pairings that work perfectly with Ninon Vendange Passerillée
Original food and wine pairings with Ninon Vendange Passerillée
The Ninon Vendange Passerillée of Winery Alba La Romaine matches generally quite well with dishes of spicy food or sweet desserts such as recipes of cicadas at the chib or traditional pastry flan.
Details and technical informations about Winery Alba La Romaine's Ninon Vendange Passerillée.
Discover the grape variety: Pedral
Supple, fruity reds best drunk young, with a light ruby robe, silky tannins and an airy palate with fresh acidity, showing signature aromas of cherry, red fruits (raspberry), soft spices and floral notes. Fresh Atlantic profile. Often blended with Vinhão and Borraçal, contributing to the freshness of Vinho Verde reds from the Minho. Native Portuguese black grape from the north of the country, grown in Vinho Verde and neighbouring Galicia.
Last vintages of this wine
The best vintages of Ninon Vendange Passerillée from Winery Alba La Romaine are 2018, 0, 2017
Informations about the Winery Alba La Romaine
The Winery Alba La Romaine is one of of the world's greatest estates. It offers 15 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
