Winery La SanglièreSensation Provence
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 Sensation Provence from the Winery La Sanglière
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sensation Provence of Winery La Sanglière in the region of Provence is a with a nice freshness.
Food and wine pairings with Sensation Provence
Pairings that work perfectly with Sensation Provence
Original food and wine pairings with Sensation Provence
The Sensation Provence of Winery La Sanglière matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of stuffed peppers, blanquette of the sea or quiche lorraine.
Details and technical informations about Winery La Sanglière's Sensation Provence.
Discover the grape variety: Rèze
Found in Switzerland in the upper Valais where it was used to produce the famous "Vin des glaciers". In France, it is little known except in Savoie and the Jura, although it is listed in the official catalogue of wine grape varieties on the A1 list. According to published genetic analyses, it is the grandmother of five grape varieties, including humagne rouge or petit rouge or cornalin d'Aoste; the mother of grosse arvine and the half-sister of freisa. It is also related to the poulsard, the nosiola, the cascarolo bianco, the groppello di revo, ... for more details click here !
Last vintages of this wine
The best vintages of Sensation Provence from Winery La Sanglière are 2014, 2016, 2013
Informations about the Winery La Sanglière
The Winery La Sanglière is one of of the world's great estates. It offers 25 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
