Maison Gallice - Rosé G

Maison GalliceRosé G

The Rosé G of Maison Gallice is a pink wine from the region of Vin de France.
This wine is a blend of 2 varietals which are the Mondeuse noire and the Gamay noir.
This wine generally goes well with beef

Food and wine pairings with Rosé G

Pairings that work perfectly with Rosé G

Original food and wine pairings with Rosé G

The Rosé G of Maison Gallice matches generally quite well with dishes of beef such as recipes of spanish stew (cocido).

Details and technical informations about Maison Gallice's Rosé G.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Mondeuse noire

Structured and elegant reds with a deep ruby colour, firm tannins and fresh alpine acidity, on aromas of black fruits (blackcurrant, blackberry), violet, pepper, spices and characteristic menthol notes. Fine ageing potential on marl-limestone terroirs. Star of the great crus of Vin de Savoie AOC (Arbin, Saint-Jean-de-la-Porte, Chignin), producing the identity alpine reds. Savoyard native variety, sometimes linked to Refosco dal Peduncolo Rosso from Friuli.

Informations about the Maison Gallice

The winery offers 16 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Vin de France

The Maison Gallice is one of of the world's great estates. It offers 16 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France
In the top 350000 of of France wines
In the top 3000 of of Vin de France wines
In the top 80000 of pink wines
In the top 1500000 wines of the world

The wine region of Vin de France

The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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