Winery La CadiérenneRosé
Pink wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Winery La Cadiérenne matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of grandma melanie's cassoulet, rib steak, tomato sauce, peppers. or salted cake with bacon, comté and onion.
Details and technical informations about Winery La Cadiérenne's Rosé.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rosé from Winery La Cadiérenne are 2016
Informations about the Winery La Cadiérenne
The Winery La Cadiérenne is one of of the world's great estates. It offers 32 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
