Winery GassierEsprit Gassier Édition Limitée Côtes de Provence Rosé
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 Esprit Gassier Édition Limitée Côtes de Provence Rosé from the Winery Gassier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Esprit Gassier Édition Limitée Côtes de Provence Rosé of Winery Gassier in the region of Provence is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Esprit Gassier Édition Limitée Côtes de Provence Rosé of Winery Gassier in the region of Provence often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of red fruit.
Food and wine pairings with Esprit Gassier Édition Limitée Côtes de Provence Rosé
Pairings that work perfectly with Esprit Gassier Édition Limitée Côtes de Provence Rosé
Original food and wine pairings with Esprit Gassier Édition Limitée Côtes de Provence Rosé
The Esprit Gassier Édition Limitée Côtes de Provence Rosé of Winery Gassier matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of wild boar bourguignon, chinese fondue or vegan leek and tofu quiche.
Details and technical informations about Winery Gassier's Esprit Gassier Édition Limitée Côtes de Provence Rosé.
Discover the grape variety: Rolle
Rolle is a white grape variety of Turkish origin that has become established in the South of France, particularly in the Var region, in Corsica under the name of Vermentinu, and in Italy. Its bunches and berries, of medium size, change from white to pink when the grapes are ripe. The rolle likes hot climates where the soil is dry and poor. On the other hand, it fears the wind and diseases. It produces fat, well-balanced white wines. These wines may lack acidity, but they are still very aromatic and give off notes of grapefruit, white fruit, white flowers, fennel, etc. Rolle is also a good table grape that can be enjoyed both fresh and dry. Present in Provence, Languedoc, Roussillon and Corsica. It is used in the composition of numerous appellations such as Ajaccio, Patrimonio, Bandol, Coteaux-d'Aix-en-Provence, Côtes-de-Provence, Costières-de-Nîmes, Corbières, Collioure, Côtes-de-Roussillon, Minervois, Saint Chinian...
Last vintages of this wine
The best vintages of Esprit Gassier Édition Limitée Côtes de Provence Rosé from Winery Gassier are 2021, 2020, 2018, 0 and 2022.
Informations about the Winery Gassier
The Winery Gassier is one of of the world's greatest estates. It offers 45 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
The AOC Côtes de Provence is the largest appellation in the Provence wine region of southeastern France. It covers about 20,000 hectares of vineyards, which produce the vast majority of Provence's rosé wine. This appellation includes most of the vineyards in the Var department - essentially the eastern half of the Provence wine region - with the exception of 2,250 hectares North of Toulon which are reserved for the Côteaux Varois en Provence appellation. Although it also covers red and white wine, about 80% of Côtes de Provence production is rosé.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
