Winery Baron AmarilloLimited Release Garnacha Rosé
Pink wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Limited Release Garnacha Rosé
Pairings that work perfectly with Limited Release Garnacha Rosé
Original food and wine pairings with Limited Release Garnacha Rosé
The Limited Release Garnacha Rosé of Winery Baron Amarillo matches generally quite well with dishes of beef, lamb or pork such as recipes of fast and, lamb tagine with prunes and dried fruits or pork roll with mustard.
Details and technical informations about Winery Baron Amarillo's Limited Release Garnacha Rosé.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Last vintages of this wine
The best vintages of Limited Release Garnacha Rosé from Winery Baron Amarillo are 0, 2019
Informations about the Winery Baron Amarillo
The Winery Baron Amarillo is one of of the world's greatest estates. It offers 12 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
