Winery Laurent BrebanPrestige Brut de Rosé
Sparkling wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Prestige Brut de Rosé
Pairings that work perfectly with Prestige Brut de Rosé
Original food and wine pairings with Prestige Brut de Rosé
The Prestige Brut de Rosé of Winery Laurent Breban matches generally quite well with dishes of beef or mature and hard cheese such as recipes of flemish beer stew or savoyard fondue (but succulent).
Details and technical informations about Winery Laurent Breban's Prestige Brut de Rosé.
Discover the grape variety: Négret Canourgue
Originating very certainly from the high valley of the Tarn aveyronnaise and lozérienne. It was confused for a long time with Abouriou, and as a result it still exchanges, wrongly, a few synonyms. It is very little multiplied, almost unknown in the other French wine regions.
Last vintages of this wine
The best vintages of Prestige Brut de Rosé from Winery Laurent Breban are 2016
Informations about the Winery Laurent Breban
The Winery Laurent Breban is one of of the world's greatest estates. It offers 4 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
