Winery Giambagli - Cellier de l'AmitiéPerle de Cinsault 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 Perle de Cinsault Rosé of the Winery Giambagli - Cellier de l'Amitié is in the top 20 of wines of Provence.
Taste structure of the Perle de Cinsault Rosé from the Winery Giambagli - Cellier de l'Amitié
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Perle de Cinsault Rosé of Winery Giambagli - Cellier de l'Amitié in the region of Provence is a with a nice freshness.
Food and wine pairings with Perle de Cinsault Rosé
Pairings that work perfectly with Perle de Cinsault Rosé
Original food and wine pairings with Perle de Cinsault Rosé
The Perle de Cinsault Rosé of Winery Giambagli - Cellier de l'Amitié matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of roast pork with milk, marinated mussels with maroilles or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Giambagli - Cellier de l'Amitié's Perle de Cinsault Rosé.
Discover the grape variety: Trousseau
Trousseau noir is a grape variety that originated in France (Jura). 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 grapes of medium size. Trousseau noir can be found in many vineyards: Jura, South-West, Cognac, Bordeaux, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Provence & Corsica, Languedoc & Roussillon.
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 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
