Château de la GaliniereLe Cinsault Rosé
Pink wine
This wine generally goes well with
Details and technical informations about Château de la Galiniere's Le Cinsault Rosé.
Discover the grape variety: Montils
Crisp, neutral dry whites with a pale colour, a supple palate and high acidity, showing simple aromas of white flowers, white fruits (apple), citrus and understated neutral notes. A productive style mainly destined for Cognac distillation. A traditional component of Cognac AOC blends, contributing to the aromatic identity of Charentais brandy. Indigenous French variety of the South-West and the Charentes, a heritage grape.
Informations about the Château de la Galiniere
The Château de la Galiniere is one of of the world's great estates. It offers 20 wines for sale in the of Bouches-du-Rhone to come and discover on site or to buy online.
The wine region of Bouches-du-Rhone
Provençal departmental IGP around Aix-en-Provence: signature dominant rosés (~50%) with pale robe and signature noses of red fruits or citrus, fresh and accessible. Mediterranean reds (~40%) — spicy Syrah, full-bodied Cabernet Sauvignon, Grenache, Merlot, Cinsault, Carignan and Caladoc in blends, soft round tannins. Whites (~10%) — Ugni, Clairette, Rolle, Bourboulenc and Chardonnay with fresh floral notes. IGP, Mediterranean climate.
The wine region of Méditerranée
Vast IGP of south-east France (Provence, Vaucluse, Var, Corsica, Ardèche), 75% rosés. Fresh, fruity rosés with signature notes of strawberry, raspberry, citrus, white flowers and a Mediterranean touch, taut and thirst-quenching on the palate — the quintessential sunny aperitif. Supple reds blending Grenache, Syrah, Cabernet and Merlot (red fruits, garrigue, spice), full whites of Viognier (apricot, flowers) and Chardonnay. Generous everyday wines, expression of the south.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
