Winery GarofoliKòmaros Rosato
Pink wine
This wine generally goes well with pork, vegetarian or veal.
Wine flavors and olphactive analysis
On the nose the Kòmaros Rosato of Winery Garofoli in the region of Marche often reveals types of flavors of cherry, grapefruit or citrus and sometimes also flavors of peach, minerality or red fruit.
Food and wine pairings with Kòmaros Rosato
Pairings that work perfectly with Kòmaros Rosato
Original food and wine pairings with Kòmaros Rosato
The Kòmaros Rosato of Winery Garofoli matches generally quite well with dishes of lamb, veal or pork such as recipes of lamb shoulder cooked for 5 hours, adapted vietnamese fondue or quiche without pastry.
Details and technical informations about Winery Garofoli's Kòmaros Rosato.
Discover the grape variety: Bourboulenc
Fresh and aromatic whites with an ample palate and preserved acidity despite the sun, on discreet aromas of white flowers (broom), citrus, exotic fruits, fennel and saline marine notes. Very late-ripening, retaining freshness in hot climates. Essential component of white Châteauneuf-du-Pape AOC, white Côtes-du-Rhône and Bandol blanc, and the absolute signature of La Clape AOC. Native southern French variety with very late ripening.
Last vintages of this wine
The best vintages of Kòmaros Rosato from Winery Garofoli are 2019, 2016, 2018, 2017 and 2015.
Informations about the Winery Garofoli
The Winery Garofoli is one of of the world's greatest estates. It offers 42 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
