Winery InnaPierrevert Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Pierrevert Rouge of the Winery Inna is in the top 5 of wines of Coteaux de Pierrevert.
Food and wine pairings with Pierrevert Rouge
Pairings that work perfectly with Pierrevert Rouge
Original food and wine pairings with Pierrevert Rouge
The Pierrevert Rouge of Winery Inna matches generally quite well with dishes of beef, lamb or spicy food such as recipes of stuffed zucchini, marinated shoulder of lamb or spaghetti all 'amatriciana.
Details and technical informations about Winery Inna's Pierrevert Rouge.
Discover the grape variety: Roditis
Fresh, aromatic whites and rosés with a pale pink or golden colour, a supple palate and preserved acidity showing citrus (lemon, grapefruit), green apple, white flowers and Hellenic mineral notes. A refreshing Mediterranean profile. The backbone of traditional Retsina and modern Greek dry whites, defining viticulture in the Peloponnese and Attica.
Last vintages of this wine
The best vintages of Pierrevert Rouge from Winery Inna are 0
Informations about the Winery Inna
The Winery Inna is one of of the world's greatest estates. It offers 3 wines for sale in the of Coteaux de Pierrevert to come and discover on site or to buy online.
The wine region of Coteaux de Pierrevert
Provençal AOC of the Alpes-de-Haute-Provence (1998) around Manosque, the highest vineyard of Provence (400–500 m on the Durance hillsides), cool Mediterranean interior climate. Rosés (~53%) based on Grenache and Syrah with Cinsault and Mourvèdre: pale and crunchy with strawberry, raspberry, citrus, garrigue and floral notes, fresh altitude acidity — summery aperitif. Supple, fruity reds. Lively whites from Vermentino, Clairette and Marsanne.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Sapid
Said of a wine rich in flavours.
