Winery Giambagli - Cellier de l'AmitiéLes Bastides de Sainte Marie 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.
The Les Bastides de Sainte Marie Rosé of the Winery Giambagli - Cellier de l'Amitié is in the top 5 of wines of Côtes de Provence.
Taste structure of the Les Bastides de Sainte Marie Rosé from the Winery Giambagli - Cellier de l'Amitié
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Bastides de Sainte Marie Rosé of Winery Giambagli - Cellier de l'Amitié in the region of Provence is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Les Bastides de Sainte Marie Rosé of Winery Giambagli - Cellier de l'Amitié in the region of Provence often reveals types of flavors of honey, earth.
Food and wine pairings with Les Bastides de Sainte Marie Rosé
Pairings that work perfectly with Les Bastides de Sainte Marie Rosé
Original food and wine pairings with Les Bastides de Sainte Marie Rosé
The Les Bastides de Sainte Marie Rosé of Winery Giambagli - Cellier de l'Amitié matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of croque madame, rougaille tomatoes (madagascar) or quiche without eggs.
Details and technical informations about Winery Giambagli - Cellier de l'Amitié's Les Bastides de Sainte Marie Rosé.
Discover the grape variety: Baroque
From a morphological point of view, Baroque seems to have common origins with Tannat. Still called Blanc Bordelais, this white grape variety is distinguished essentially by the characteristics of its leaves. Those that are still young are both yellowish and downy. Their bumps have a somewhat bronzed appearance. The adult leaves have angular teeth. The leaves are not very three-lobed and have a pubescent, downy blade. The Baroque is grown in the Adour basin, mainly in Tursan and in certain vineyards in the Gers. Its production area is therefore not very large. This grape variety manages to resist oidium, unlike other varieties, and its harvest must be well done and free of rot. The harvest must be well done and free of rot, which leads to a better result and a more successful wine production. Moreover, the development of Baroque must be slowed down in time, bearing in mind that this type of grape variety only matures about twenty days after Chasselas.
Last vintages of this wine
The best vintages of Les Bastides de Sainte Marie Rosé from Winery Giambagli - Cellier de l'Amitié are 2012, 2017, 2016, 2015 and 2018.
Informations about the Winery Giambagli - Cellier de l'Amitié
The Winery Giambagli - Cellier de l'Amitié is one of of the world's greatest estates. It offers 34 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
