Winery Casa del MoaiClassic Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Classic Rosé
Pairings that work perfectly with Classic Rosé
Original food and wine pairings with Classic Rosé
The Classic Rosé of Winery Casa del Moai matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pork shoulder with mustard, giouvetsi (greek dish) or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Casa del Moai's Classic Rosé.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Classic Rosé from Winery Casa del Moai are 2020, 0
Informations about the Winery Casa del Moai
The Winery Casa del Moai is one of of the world's greatest estates. It offers 8 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
