Winery Aliso RossiPerle de Rosé Patrimonio
Pink wine
This wine generally goes well with
Details and technical informations about Winery Aliso Rossi's Perle de Rosé Patrimonio.
Discover the grape variety: L'Acadie Blanc
Fresh, fruity dry whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), green apple, white flowers and herbal notes. Also made as taut, refreshing traditional-method sparkling wines. Grown in Canada (Nova Scotia, Ontario) and the north-eastern United States, extremely cold-hardy. White hybrid grape obtained in 1953 by Ollie Bradt at the Ontario Horticultural Institute, a Cascade × Veeblanc cross.
Last vintages of this wine
The best vintages of Perle de Rosé Patrimonio from Winery Aliso Rossi are 2016
Informations about the Winery Aliso Rossi
The Winery Aliso Rossi is one of of the world's greatest estates. It offers 11 wines for sale in the of Patrimonio to come and discover on site or to buy online.
The wine region of Patrimonio
First Corsican AOC around the Gulf of Saint-Florent at Cap Corse, clay-limestone soils (rare in Corsica), Mediterranean climate. Niellucciu signature red king (Sangiovese cousin, 90% min): deep and fresh with black cherry, blackberry, plum, garrigue, maquis herbs, leather and spices, firm tannins and sunny palate. Gourmet rosés (75% min Niellucciu): strawberry, citrus, garrigue. Vermentinu in white only authorized: full and saline (pear, flowers, almond).
The wine region of Corsica
Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
