Clos du Mont-OlivetCôtes du Rhône Farel Le Rosé
Pink wine
In the mouth this pink wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Côtes du Rhône Farel Le Rosé from the Clos du Mont-Olivet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côtes du Rhône Farel Le Rosé of Clos du Mont-Olivet in the region of Rhone Valley is a powerful.
Food and wine pairings with Côtes du Rhône Farel Le Rosé
Pairings that work perfectly with Côtes du Rhône Farel Le Rosé
Original food and wine pairings with Côtes du Rhône Farel Le Rosé
The Côtes du Rhône Farel Le Rosé of Clos du Mont-Olivet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of chicken ballotine with ham and mushrooms, spaghetti with tuna (real italian recipe) or mussels with chicken.
Details and technical informations about Clos du Mont-Olivet's Côtes du Rhône Farel Le Rosé.
Discover the grape variety: Nerello Cappuccio
Supple, fruity reds with a light ruby color, smooth tannins and a round palate, offering signature aromas of red fruits (cherry, raspberry), plum, soft spices and volcanic notes. A charming profile adding roundness and fruit to blends. Essential component of Etna Rosso DOC blended with nerello mascalese, the signature of great volcanic Sicilian reds on Etna's slopes. Italian indigenous variety from Sicily.
Informations about the Clos du Mont-Olivet
The Clos du Mont-Olivet is one of of the world's great estates. It offers 23 wines for sale in the of Côtes-du-Rhône to come and discover on site or to buy online.
The wine region of Côtes-du-Rhône
Accessible reference for Mediterranean reds: dominant Grenache as king (≥50% in the south) - supple and fruity with notes of cherry, strawberry, garrigue, pepper and a touch of sweet spices, round tannins. Fleshy Syrah (blackcurrant, violet, black pepper), dense Mourvèdre, Cinsault and Carignan in support. In the north, racy, deep Syrah solo. Generous rosés and floral whites (Grenache Blanc, Clairette, Viognier).
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
