Château le BastidonRosé de Saignée
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Rosé de Saignée from the Château le Bastidon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosé de Saignée of Château le Bastidon in the region of Provence is a with a nice freshness.
Food and wine pairings with Rosé de Saignée
Pairings that work perfectly with Rosé de Saignée
Original food and wine pairings with Rosé de Saignée
The Rosé de Saignée of Château le Bastidon matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of creole chipolatas, knife feet or salmon and goat cheese quiche.
Details and technical informations about Château le Bastidon's Rosé de Saignée.
Discover the grape variety: Solaris
Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.
Last vintages of this wine
The best vintages of Rosé de Saignée from Château le Bastidon are 2016, 2015, 2014
Informations about the Château le Bastidon
The Château le Bastidon is one of of the world's greatest estates. It offers 18 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
