Winery Champs de RoséBrut
Sparkling wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Brut of Winery Champs de Rosé in the region of Méditerranée often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of spices, citrus fruit or red fruit.
Food and wine pairings with Brut
Pairings that work perfectly with Brut
Original food and wine pairings with Brut
The Brut of Winery Champs de Rosé matches generally quite well with dishes of beef or mature and hard cheese such as recipes of pork tongue with tomato sauce and pickles or cake with smoked bacon, prunes and comté cheese.
Details and technical informations about Winery Champs de Rosé's Brut.
Discover the grape variety: Franc de Haute-Saône
Franc noir de Haute-Saône noir is a grape variety that originated in France (Haute-Saône). 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. The Franc noir de Haute-Saône black can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley.
Last vintages of this wine
The best vintages of Brut from Winery Champs de Rosé are 0
Informations about the Winery Champs de Rosé
The Winery Champs de Rosé is one of of the world's greatest estates. It offers 1 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
