Winery Bruno AndreuBaronnie de Montgaillard 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 Baronnie de Montgaillard Rosé from the Winery Bruno Andreu
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baronnie de Montgaillard Rosé of Winery Bruno Andreu in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Baronnie de Montgaillard Rosé
Pairings that work perfectly with Baronnie de Montgaillard Rosé
Original food and wine pairings with Baronnie de Montgaillard Rosé
The Baronnie de Montgaillard Rosé of Winery Bruno Andreu matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of wok of chinese noodles with vegetables, zucchini quiche or lupine seeds for kemia (the aperitif).
Details and technical informations about Winery Bruno Andreu's Baronnie de Montgaillard Rosé.
Discover the grape variety: Gaglioppo
A very old grape variety cultivated in southern Italy (Sicily, Calabria, etc.), the Greeks and Romans already knew it. It is related to sangiovese and mantonico bianco. According to Pierre Galet, Magliocco is identical to Galioppo.
Informations about the Winery Bruno Andreu
The Winery Bruno Andreu is one of of the world's great estates. It offers 30 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
