Domaine RenucciPitraia Rosé
Pink wine
This wine is a blend of 2 varietals which are the Sciacarello and the Malvasia.
In the mouth this pink wine is a .
This wine generally goes well with vegetarian, lean fish or rich fish (salmon, tuna etc).
Taste structure of the Pitraia Rosé from the Domaine Renucci
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pitraia Rosé of Domaine Renucci in the region of Corsica is a .
Food and wine pairings with Pitraia Rosé
Pairings that work perfectly with Pitraia Rosé
Original food and wine pairings with Pitraia Rosé
The Pitraia Rosé of Domaine Renucci matches generally quite well with dishes of shellfish, vegetarian or rich fish (salmon, tuna etc) such as recipes of cuttlefish armorican style (morgate), quiche without pastry, courgette and blue cheese or tuna lasagna.
Details and technical informations about Domaine Renucci's Pitraia Rosé.
Discover the grape variety: Sciacarello
Informations about the Domaine Renucci
The Domaine Renucci is one of of the world's greatest estates. It offers 10 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: Grenache gris
A grey variety of Grenache grown in the Pyrénées-Orientales, the Aude and the southern Rhône valley. Its powerful and round wines are used in the blending of dry white or rosé wines and natural sweet wines.
