Winery Castelo VinsCenisia Rosé
Pink wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Cenisia Rosé
Pairings that work perfectly with Cenisia Rosé
Original food and wine pairings with Cenisia Rosé
The Cenisia Rosé of Winery Castelo Vins matches generally quite well with dishes of beef, lamb or pork such as recipes of beef stew express, irish stew with beer or traditional welsh dark beer.
Details and technical informations about Winery Castelo Vins's Cenisia Rosé.
Discover the grape variety: Blush seedless
Obtained in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing Emperor with Z4-87, the latter already being a cross of (Alphonse Lavallée x 75 Pirovano or Sultana moscata) with the Queen of the Vines.
Last vintages of this wine
The best vintages of Cenisia Rosé from Winery Castelo Vins are 2017, 0
Informations about the Winery Castelo Vins
The Winery Castelo Vins is one of of the world's greatest estates. It offers 4 wines for sale in the of Penedès to come and discover on site or to buy online.
The wine region of Penedès
The wine region of Penedès is located in the region of Catalogne of Spain. Wineries and vineyards like the Domaine Parés Baltà or the Domaine Enric Soler produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Penedès are Xarello, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Penedès often reveals types of flavors of cherry, red cherry or bergamot and sometimes also flavors of chamomile, earl grey tea or eucalyptus.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
