Domaine la PrégentièreBastide Prégentière Cuvée Prestige Rosé
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Bastide Prégentière Cuvée Prestige Rosé
Pairings that work perfectly with Bastide Prégentière Cuvée Prestige Rosé
Original food and wine pairings with Bastide Prégentière Cuvée Prestige Rosé
The Bastide Prégentière Cuvée Prestige Rosé of Domaine la Prégentière matches generally quite well with dishes such as recipes .
Details and technical informations about Domaine la Prégentière's Bastide Prégentière Cuvée Prestige Rosé.
Discover the grape variety: Panse précoce
Most certainly finding its first origins in southern Provence, registered in the Official Catalogue of table grape varieties list A1. According to genetic analyses published in Montpellier (Hérault), it is the result of a cross between the bicane and the pascal blanc. It should not be confused with the foster' white grown in Italy and wrongly called panse précoce. Finally, it can also be confused with the Panse de Provence, which has downy-pubescent leaves and ripens in the second half of the year.
Informations about the Domaine la Prégentière
The Domaine la Prégentière is one of wineries to follow in Provence.. It offers 1 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
