Winery Giambagli - Cellier de l'AmitiéSéduction Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Séduction Rosé of the Winery Giambagli - Cellier de l'Amitié is in the top 50 of wines of Méditerranée.
Food and wine pairings with Séduction Rosé
Pairings that work perfectly with Séduction Rosé
Original food and wine pairings with Séduction Rosé
The Séduction Rosé of Winery Giambagli - Cellier de l'Amitié matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef enchilladas au gratin, ramadan berber soup (harira) or indian style coral lentils.
Details and technical informations about Winery Giambagli - Cellier de l'Amitié's Séduction Rosé.
Discover the grape variety: Johannisberg
Structured and full dry whites with a pale golden robe, an ample palate and moderate acidity, with signature aromas of ripe yellow fruits (pear, peach, apricot), white flowers (acacia), almond, honey and alpine mineral notes. Fine ageing potential, also in sweet flétris style. The star of the great Valais whites under this name, defining characterful Valaisan cuvées. The Swiss name for Silvaner, a native white grape of Central Europe (Austria, Germany).
Informations about the Winery Giambagli - Cellier de l'Amitié
The Winery Giambagli - Cellier de l'Amitié is one of of the world's great estates. It offers 34 wines for sale in the of Méditerranée to come and discover on site or to buy online.
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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
