Winery CartoRose(ish)
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Rose(ish)
Pairings that work perfectly with Rose(ish)
Original food and wine pairings with Rose(ish)
The Rose(ish) of Winery Carto matches generally quite well with dishes of beef, lamb or spicy food such as recipes of alsatian bäckeoffe, shoulder of lamb on a bed of potatoes or daube niçoise.
Details and technical informations about Winery Carto's Rose(ish).
Discover the grape variety: Bouteillan
Bouteillan blanc is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Bouteillan blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Rose(ish) from Winery Carto are 0
Informations about the Winery Carto
The Winery Carto is one of of the world's greatest estates. It offers 1 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
The NewSouthWales wine appellation is made up of 16 different regions and covers approximately 810,000 square kilometres (312,000 square miles). This is the Size of the state of New South Wales, one of the six that make up the federal Commonwealth of Australia. Although it is one of the smallest Australian states geographically, it has been the most populous since the first European settlements in the 18th century. The South East Australia GI area is the largest in Australia and can include any wine produced in New South Wales as well as Victoria, Tasmania and Parts of South Australia.
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.
