Château de FontcreuseLe Rosé Bio
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Le Rosé Bio from the Château de Fontcreuse
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Rosé Bio of Château de Fontcreuse in the region of Provence is a with a nice freshness.
Food and wine pairings with Le Rosé Bio
Pairings that work perfectly with Le Rosé Bio
Original food and wine pairings with Le Rosé Bio
The Le Rosé Bio of Château de Fontcreuse matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of roast pork in the oven, spaghetti with squid ink (italy) or ham and comté quiche.
Details and technical informations about Château de Fontcreuse's Le Rosé Bio.
Discover the grape variety: Humagne blanche
A very old grape variety grown in Switzerland (canton of Valais) and in southwestern France under the name Miousat (Louis Bordenave-2007). It is not related to humagne rouge. According to published genetic analyses, it is related to the colombaud and the chichaud.
Informations about the Château de Fontcreuse
The Château de Fontcreuse is one of of the world's greatest estates. It offers 10 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: Sorting
Action which consists in removing the bad grains, not ripe or affected by the rot. We often use vibrating sorting tables which, by shaking, make the impurities fall to the ground. In the case of sweet wines, we speak of harvesting by successive selections, in several passages, to select the very ripe grapes each time.
