Winery LilletRosé
Natural sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Rosé of Winery Lillet in the region of Bordeaux often reveals types of flavors of grapefruit, oaky or citrus and sometimes also flavors of apples, lime or strawberries.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Winery Lillet matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of salmon in foil in the microwave, squid rings with tomato or quick chocolate fudge cake.
Details and technical informations about Winery Lillet's Rosé.
Discover the grape variety: Bombino nero
Light, fruity reds and vivid, thirst-quenching rosés with a clear ruby to salmon robe, supple tannins and an airy palate on red fruit (cherry, strawberry, raspberry) and floral notes. Star of the Castel del Monte Bombino Nero DOCG — the first Italian rosé to earn the designation — grown mainly in the province of Bari. Black variety from Puglia in southern Italy.
Last vintages of this wine
The best vintages of Rosé from Winery Lillet are 2017, 2014, 2008, N.V. and 1970.
Informations about the Winery Lillet
The Winery Lillet is one of of the world's greatest estates. It offers 2 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Hygrometry
Humidity level of the cellar necessary for a good ageing of the wines. The recommended hygrometry is around 70% in order to guarantee a good elasticity of the corks while preserving the labels.
