Les Vignerons RéunisBermont Cuvée Ensoleillée Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Bermont Cuvée Ensoleillée Rosé
Pairings that work perfectly with Bermont Cuvée Ensoleillée Rosé
Original food and wine pairings with Bermont Cuvée Ensoleillée Rosé
The Bermont Cuvée Ensoleillée Rosé of Les Vignerons Réunis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef with cider, mathieu's lamb tagine or chicken tagine with apricots.
Details and technical informations about Les Vignerons Réunis's Bermont Cuvée Ensoleillée Rosé.
Discover the grape variety: Acolon
Colourful, fruity reds with a dark ruby colour, light to firm tannins and a dense palate showing black cherry, blackberry, plum, soft spices and balsamic notes. A modern, early-ripening, productive profile. Grown in Württemberg and the Palatinate for modern German dry reds and blended with Trollinger and Lemberger. A 1971 Weinsberg cross of Lemberger × Dornfelder.
Informations about the Les Vignerons Réunis
The Les Vignerons Réunis is one of of the world's great estates. It offers 59 wines for sale in the of Hérault to come and discover on site or to buy online.
The wine region of Hérault
Vast Languedoc IGP between the Cévennes and the Étang de Thau: Syrah, Grenache and Mourvèdre signatures in powerful, fruity reds with black fruit (blackberry, blackcurrant), garrigue, Mediterranean spices and a peppery touch, coated tannins. Cabernet, Merlot, Cinsault and Carignan complement. Grenache Blanc, Macabeu and Terret in accessible whites, plus aromatic Sauvignon, Chardonnay, Viognier. Fresh rosés.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
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.
