Winery Les Celliers de MeknèsKsar Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
The Ksar Rosé of the Winery Les Celliers de Meknès is in the top 80 of wines of Meknès.
Food and wine pairings with Ksar Rosé
Pairings that work perfectly with Ksar Rosé
Original food and wine pairings with Ksar Rosé
The Ksar Rosé of Winery Les Celliers de Meknès matches generally quite well with dishes of beef or mature and hard cheese such as recipes of roast beef casserole or beet greens and black sesame seeds pie.
Details and technical informations about Winery Les Celliers de Meknès's Ksar Rosé.
Discover the grape variety: Floreal
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Ksar Rosé from Winery Les Celliers de Meknès are 2008, 2016, 2014, 0 and 2013.
Informations about the Winery Les Celliers de Meknès
The Winery Les Celliers de Meknès is one of of the world's great estates. It offers 83 wines for sale in the of Meknès to come and discover on site or to buy online.
The wine region of Meknès
Morocco, located in Northwestern North Africa, is an ancient kingdom whose history is as diverse as its geography. Influenced over the centuries by Phoenicians, Romans, Arabs and various modern European powers, it remains a bridge between Europe and the African continent. The Atlas Mountains, which run through the country, are all that separate the vast Sahara Desert from the cool expanses of the Atlantic. Similarly, the 16 km Strait of Gibraltar, which separates Morocco from Spain, is all that separates Islamic North Africa from Christian Southern Europe.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
