Domaine RamatuelleTibouren Rosé
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Tibouren Rosé
Pairings that work perfectly with Tibouren Rosé
Original food and wine pairings with Tibouren Rosé
The Tibouren Rosé of Domaine Ramatuelle matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of quiche without eggs, grilled lobster with tarragon cream sauce or mushroom, bacon and gruyere quiche.
Details and technical informations about Domaine Ramatuelle's Tibouren Rosé.
Discover the grape variety: Tibouren
Elegant, complex rosés with a pale salmon robe, airy palate and fresh acidity, showing refined aromas of red fruits (strawberry, raspberry), garrigue, Mediterranean herbs, white flowers and characteristic saline, iodine notes. Also vinified as light, fragrant reds. Star of Provence's great rosés from Côtes de Provence AOC (Cru Classé, Saint-Tropez area). Autochthonous Provençal variety from the Var, likely imported from the Middle East by ancient Phocaean sailors.
Last vintages of this wine
The best vintages of Tibouren Rosé from Domaine Ramatuelle are 0
Informations about the Domaine Ramatuelle
The Domaine Ramatuelle is one of of the world's greatest estates. It offers 18 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Wine vinegar
Product of acetic fermentation of wine.
