Winery ArchitectsLambrusco Maestri Rosé
Pink wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Lambrusco Maestri Rosé of Winery Architects in the region of Australie du Sud often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Lambrusco Maestri Rosé
Pairings that work perfectly with Lambrusco Maestri Rosé
Original food and wine pairings with Lambrusco Maestri Rosé
The Lambrusco Maestri Rosé of Winery Architects matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of pizza calzone with ham and mushrooms, leek and tuna pie or peppers with lentil stuffing.
Details and technical informations about Winery Architects's Lambrusco Maestri Rosé.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Lambrusco Maestri Rosé from Winery Architects are 0
Informations about the Winery Architects
The Winery Architects is one of of the world's greatest estates. It offers 16 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
