Winery KatarzynaLe Rosé
Pink wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Malbec.
This wine generally goes well with poultry, beef or lamb.
The Le Rosé of the Winery Katarzyna is in the top 90 of wines of Bulgaria and in the top 50 of wines of Thracian Valley.
Wine flavors and olphactive analysis
On the nose the Le Rosé of Winery Katarzyna in the region of Thracian Valley often reveals types of flavors of citrus, strawberries or citrus fruit and sometimes also flavors of red fruit.
Food and wine pairings with Le Rosé
Pairings that work perfectly with Le Rosé
Original food and wine pairings with Le Rosé
The Le Rosé of Winery Katarzyna matches generally quite well with dishes of beef, lamb or spicy food such as recipes of baeckeoffe, lamb epigram in spicy sauce or shrimp curry (reunionese recipe).
Details and technical informations about Winery Katarzyna's Le Rosé.
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 Le Rosé from Winery Katarzyna are 2013, 2018, 2017, 2016 and 2014.
Informations about the Winery Katarzyna
The Winery Katarzyna is one of of the world's greatest estates. It offers 107 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
