Winery HardysMill Cellars Rosè
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Mill Cellars Rosè
Pairings that work perfectly with Mill Cellars Rosè
Original food and wine pairings with Mill Cellars Rosè
The Mill Cellars Rosè of Winery Hardys matches generally quite well with dishes of beef, lamb or spicy food such as recipes of navarin of the sea da gigi, marinated lamb chops or sheep's feet with mountain honey.
Details and technical informations about Winery Hardys's Mill Cellars Rosè.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Mill Cellars Rosè from Winery Hardys are 2016, 2015, 2014
Informations about the Winery Hardys
The Winery Hardys is one of of the world's great estates. It offers 387 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
