Winery Cades Cove - Firefly Rosé

Winery Cades CoveFirefly Rosé

The Firefly Rosé of Winery Cades Cove is a wine from the region of Tennessee.
This wine generally goes well with
The Firefly Rosé of the Winery Cades Cove is in the top 0 of wines of Tennessee.

Details and technical informations about Winery Cades Cove's Firefly Rosé.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Brun fourca

Light, fruity reds with a light ruby robe, silky tannins and an airy palate with preserved acidity, showing discreet signature aromas of red fruits and Provençal garrigue notes. Rustic, airy profile. Almost extinct, preserved in INRAE ampelographic collections and a few heritage plots in Provence, part of the ancient grapes of heritage value being studied. Native Provençal black grape, formerly grown in Provence.

Informations about the Winery Cades Cove

The winery offers 17 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Tennessee

The Winery Cades Cove is one of of the world's greatest estates. It offers 7 wines for sale in the of Tennessee to come and discover on site or to buy online.

Top wine Tennessee
In the top 70000 of of United States wines
In the top 150 of of Tennessee wines
In the top 25000 of wines
In the top 550000 wines of the world

The wine region of Tennessee

Wine state of the American Southeast, humid subtropical climate forcing native resistant grapes. Muscadine signature king grape: fruity accessible wines with signature notes of fresh grape, tropical fruits, white flowers and musky touch — often sweet or off-dry in typical Southern style. Vidal Blanc fresh hybrid (pear, citrus), Chambourcin supple red (cherry, spices), more structured Norton (blackberry, earth). 2 AVAs including Nine Lakes (2026).

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.

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