Clos CulombuTribbiera Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Tribbiera Rosé
Pairings that work perfectly with Tribbiera Rosé
Original food and wine pairings with Tribbiera Rosé
The Tribbiera Rosé of Clos Culombu matches generally quite well with dishes of beef, lamb or spicy food such as recipes of celine's version of moussaka (5th meeting), tunisian haja or lamb tagine with prunes and almonds.
Details and technical informations about Clos Culombu's Tribbiera Rosé.
Discover the grape variety: Nielluccio
The black Nielluccio is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The black Nielluccio can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Tribbiera Rosé from Clos Culombu are 2018, 2016, 2017, 2015
Informations about the Clos Culombu
The Clos Culombu is one of of the world's great estates. It offers 38 wines for sale in the of Corsica to come and discover on site or to buy online.
The wine region of Corsica
Corsica is an island in the Mediterranean Sea, located between the southeast coast of Provence and the west coast of Tuscany. Although it is closer to Italy, Corsica has been under French rule since 1769 and is one of the 26 regions of France. The island's Italian origins are evident in its wines, which are mainly made from the classic Italian Grapes Vermentino and Sangiovese (known here as Rolle and Nielluccio respectively). Despite its remoteness, Corsican winemakers have amassed an impressive and diverse portfolio of grape varieties - there are very few places on earth where Pinot Noir, Tempranillo and Barbarossa grow side by side.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
