Winery GavotyLa Cigale Rosé
Pink wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Food and wine pairings with La Cigale Rosé
Pairings that work perfectly with La Cigale Rosé
Original food and wine pairings with La Cigale Rosé
The La Cigale Rosé of Winery Gavoty matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of monkfish tagine, salmon steak on a bed of leeks or irish tartiflette.
Details and technical informations about Winery Gavoty's La Cigale Rosé.
Discover the grape variety: Franc de Haute-Saône
Franc noir de Haute-Saône noir is a grape variety that originated in France (Haute-Saône). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. The Franc noir de Haute-Saône black can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley.
Informations about the Winery Gavoty
The Winery Gavoty is one of of the world's great estates. It offers 16 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
