Winery Cruse - Grenache Rosé

Winery CruseGrenache Rosé

The Grenache Rosé of Winery Cruse is a pink wine from the region of Bordeaux.
This wine generally goes well with beef and mature and hard cheese.

Details and technical informations about Winery Cruse's Grenache Rosé.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Bouteillan

Bouteillan blanc is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Bouteillan blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Winery Cruse

The winery offers 99 different wines.
Its wines get an average rating of 3.3.
This winery is part of the Grands Chais de France (Groupe GCF).
It is in the top 60 of the best estates in the region
It is located in Bordeaux

The Winery Cruse is one of of the world's great estates. It offers 89 wines for sale in the of Bordeaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 350000 of of France wines
In the top 15000 of of Bordeaux wines
In the top 70000 of pink wines
In the top 1500000 wines of the world

The wine region of Bordeaux

Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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