Winery BonfilsVI e Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the VI e Rosé from the Winery Bonfils
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the VI e Rosé of Winery Bonfils in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with VI e Rosé
Pairings that work perfectly with VI e Rosé
Original food and wine pairings with VI e Rosé
The VI e Rosé of Winery Bonfils matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese noodles with vegetables, quiche lorraine or tempura of vegetables and quick.
Details and technical informations about Winery Bonfils's VI e Rosé.
Discover the grape variety: Arinto du Dâo
A very old variety known in Portugal and northwestern Spain (Galicia), but practically unknown elsewhere. In Greece, a variety bears the same name, so it could be the same variety. In Spain, however, we must discard the loureiro, whose synonym is arinto.
Informations about the Winery Bonfils
The Winery Bonfils is one of of the world's greatest estates. It offers 25 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
