Winery Lacerta (RO)Rosé
Pink wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Rosé of Winery Lacerta (RO) in the region of Dealu Mare often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of red fruit.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Winery Lacerta (RO) matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of alsatian sauerkraut, baked sea bream or savoyard tarts.
Details and technical informations about Winery Lacerta (RO)'s Rosé.
Discover the grape variety: Marzemino
A very old variety grown in northern Italy and recently in Sardinia. It can also be found in Greece, New Zealand, etc. In France it is practically unknown. It is most certainly related to Teroldego and Refosco dal Pedunculo Rosso and is said to be the brother of Lagrein, all three Italian varieties. It is also related to completer.
Last vintages of this wine
The best vintages of Rosé from Winery Lacerta (RO) are 2015, 2016, 2019, 2017 and 0.
Informations about the Winery Lacerta (RO)
The Winery Lacerta (RO) is one of of the world's greatest estates. It offers 38 wines for sale in the of Dealu Mare to come and discover on site or to buy online.
The wine region of Dealu Mare
Dealu Mare DOC is a wine region located in the southern Part of Romania in Prahova and Buzau counties. It’s latitude of 45° compares with Bordeaux and Tuscany, and is one of the countries most highly regarded DOCs, especially for its red wines. The Vineyard zone stretches for 65 kilometers (40 miles) across the southern Carpathian Hills (Dealu Mare translates as Big Hill). Its width ranges from 3 to 12 kilometers (2-7.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
