Winery CapreoVintner's Selection Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Vintner's Selection Rosé
Pairings that work perfectly with Vintner's Selection Rosé
Original food and wine pairings with Vintner's Selection Rosé
The Vintner's Selection Rosé of Winery Capreo matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef with panang curry (red curry) or auvergne fondue with ceps.
Details and technical informations about Winery Capreo's Vintner's Selection Rosé.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Vintner's Selection Rosé from Winery Capreo are 0
Informations about the Winery Capreo
The Winery Capreo is one of of the world's greatest estates. It offers 4 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
