Winery Ceja VineyardsBella Flor Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Bella Flor Rosé
Pairings that work perfectly with Bella Flor Rosé
Original food and wine pairings with Bella Flor Rosé
The Bella Flor Rosé of Winery Ceja Vineyards matches generally quite well with dishes of beef, lamb or spicy food such as recipes of harira de mamie (moroccan soup), moroccan lamb stew or chicken with courgettes and curry.
Details and technical informations about Winery Ceja Vineyards's Bella Flor Rosé.
Discover the grape variety: Jaoumet
Its origin is uncertain, but it is thought to have been introduced into the Agly valley by a Trappist monk in the mid-19th century. Jaoumet is practically unknown in other French table grape-producing regions, although it is listed in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Bella Flor Rosé from Winery Ceja Vineyards are 0
Informations about the Winery Ceja Vineyards
The Winery Ceja Vineyards is one of of the world's great estates. It offers 19 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
The wine region of Sonoma County is located in the region of North Coast of California of United States. We currently count 1105 estates and châteaux in the of Sonoma County, producing 2365 different wines in conventional, organic and biodynamic agriculture. The wines of Sonoma County go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
