Winery La Ferme des LicesSaint Tropez Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Saint Tropez Rosé from the Winery La Ferme des Lices
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint Tropez Rosé of Winery La Ferme des Lices in the region of Provence is a with a nice freshness.
Food and wine pairings with Saint Tropez Rosé
Pairings that work perfectly with Saint Tropez Rosé
Original food and wine pairings with Saint Tropez Rosé
The Saint Tropez Rosé of Winery La Ferme des Lices matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of summer orecchiette, cantonese rice or tuna, pepper and tomato quiche.
Details and technical informations about Winery La Ferme des Lices's Saint Tropez Rosé.
Discover the grape variety: Seyval
Seyval blanc is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). 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-sized bunches and small to medium-sized grapes. Seyval blanc can be found cultivated in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon, Provence & Corsica.
Informations about the Winery La Ferme des Lices
The Winery La Ferme des Lices is one of of the world's greatest estates. It offers 5 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
