Winery Casa PostalRosa Vento Premium
Red wine
This wine is a blend of 2 varietals which are the Marselan and the Merlot.
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Rosa Vento Premium
Pairings that work perfectly with Rosa Vento Premium
Original food and wine pairings with Rosa Vento Premium
The Rosa Vento Premium of Winery Casa Postal matches generally quite well with dishes of beef or game (deer, venison) such as recipes of grandma melanie's cassoulet or rabbit with green olives.
Details and technical informations about Winery Casa Postal's Rosa Vento Premium.
Discover the grape variety: Marselan
Marselan noir is a grape variety that originated in France (Languedoc). 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 small grapes. Marselan noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rosa Vento Premium from Winery Casa Postal are 2012, 0, 2005
Informations about the Winery Casa Postal
The Winery Casa Postal is one of of the world's greatest estates. It offers 6 wines for sale in the of Rio Grande do Sul to come and discover on site or to buy online.
The wine region of Rio Grande do Sul
Rio Grande do Sul is Brazil's most prolific wine-producing state. It is located in the very South of the country along the Uruguayan and Argentinian borders. The wine regions of Serra Gaucha, Campanha and Vale do Vinhedos can be found in this Part of the country. Soft, light red wines from a range of varieties such as Pinot Noir, Cabernet Sauvignon and Tannat are made here.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
