Winery La RosaSemi Dulce
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Semi Dulce from the Winery La Rosa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Semi Dulce of Winery La Rosa in the region of Vinos de Pago is a powerful.
Food and wine pairings with Semi Dulce
Pairings that work perfectly with Semi Dulce
Original food and wine pairings with Semi Dulce
The Semi Dulce of Winery La Rosa matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti bolognese, rigatoni with courgettes and tomatoes or potjevleesch (meat in a pot).
Details and technical informations about Winery La Rosa's Semi Dulce.
Discover the grape variety: Franc de Haute-Saône
Franc noir de Haute-Saône noir is a grape variety that originated in France (Haute-Saône). 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. The Franc noir de Haute-Saône black can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley.
Last vintages of this wine
The best vintages of Semi Dulce from Winery La Rosa are 2020, 0
Informations about the Winery La Rosa
The Winery La Rosa is one of of the world's greatest estates. It offers 2 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
