Winery Le Cellier du PicRosé Fruité
Pink wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Rosé Fruité
Pairings that work perfectly with Rosé Fruité
Original food and wine pairings with Rosé Fruité
The Rosé Fruité of Winery Le Cellier du Pic matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta bolognese, zucchini and goat cheese quiche or preparation of the olives (black olives in brine).
Details and technical informations about Winery Le Cellier du Pic's Rosé Fruité.
Discover the grape variety: Oeillade blanche
It is said to originate from the south of France, most certainly from Provence. Today, it is practically no longer multiplied, although it is registered in the Official Catalogue of vine varieties, list A1. - Synonyms: oeillade blanche, aragnan or araignan blanc, grosse clairette, papadoux, milhaud blanc in the Tarn. Note that many grape varieties have picardan as a synonym. The one described here has nothing in common with cinsaut and it is not the white form of oeillade noire (for all the synonyms of the grape varieties, click here !).
Informations about the Winery Le Cellier du Pic
The Winery Le Cellier du Pic is one of of the world's great estates. It offers 92 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
