Winery De IuliisRuby Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Ruby Rosé
Pairings that work perfectly with Ruby Rosé
Original food and wine pairings with Ruby Rosé
The Ruby Rosé of Winery De Iuliis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of enchiladas franchouillards, lamb chops with lemon and herbs or kefta.
Details and technical informations about Winery De Iuliis's Ruby Rosé.
Discover the grape variety: Amandin
Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Ruby Rosé from Winery De Iuliis are 2019, 2018, 0
Informations about the Winery De Iuliis
The Winery De Iuliis is one of of the world's great estates. It offers 38 wines for sale in the of Hunter Valley to come and discover on site or to buy online.
The wine region of Hunter Valley
The Hunter Valley is unquestionably the best known and most highly prized wine region in NewSouthWales. Its most famous wine style is its distinctive Dry Semillon, while Shiraz, is also long-established. It is also regarded as a pioneer of Australian Chardonnay. Hunter Valley Semillon Semillon was first planted here in the 1830s.
The wine region of Nouvelle-Galles du Sud
The NewSouthWales wine appellation is made up of 16 different regions and covers approximately 810,000 square kilometres (312,000 square miles). This is the Size of the state of New South Wales, one of the six that make up the federal Commonwealth of Australia. Although it is one of the smallest Australian states geographically, it has been the most populous since the first European settlements in the 18th century. The South East Australia GI area is the largest in Australia and can include any wine produced in New South Wales as well as Victoria, Tasmania and Parts of South Australia.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
