Château de FontladeAurelia Prima Côtes de Provence Rosé
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Aurelia Prima Côtes de Provence Rosé
Pairings that work perfectly with Aurelia Prima Côtes de Provence Rosé
Original food and wine pairings with Aurelia Prima Côtes de Provence Rosé
The Aurelia Prima Côtes de Provence Rosé of Château de Fontlade matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of quiche with mixed vegetables, spaghetti with squid ink (italy) or spinach and goat cheese quiche.
Details and technical informations about Château de Fontlade's Aurelia Prima Côtes de Provence Rosé.
Discover the grape variety: Attiki
Light and fruity reds with a clear ruby hue, smooth tannins and an airy palate with preserved acidity, featuring signature aromas of red fruits (cherry, raspberry), Mediterranean herbs (thyme, rosemary) and Attic garrigue notes. Airy rustic profile. Preserved for its heritage value, it occasionally participates in regional blends and bears witness to Greek ampelographic diversity. Rare Greek black variety, grown in Attica in the Athens region.
Informations about the Château de Fontlade
The Château de Fontlade is one of of the world's greatest estates. It offers 7 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Stirring
In the traditional method, the operation aims to bring the deposits against the cork by the movement of the bottles placed on desks. The stirring can be manual or mechanical (using gyropalettes).
