![Domaine de Malavieille - Roc & Lune Rosé Domaine de Malavieille - Roc & Lune Rosé](https://www.winedexer.com/image/vin/malavieille_roc-lune-rose-w790e_500.webp)
Domaine de Malavieille Roc & Lune Rosé
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Roc & Lune Rosé
Pairings that work perfectly with Roc & Lune Rosé
Original food and wine pairings with Roc & Lune Rosé
The Roc & Lune Rosé of Domaine de Malavieille matches generally quite well with dishes of beef or mature and hard cheese such as recipes of monkfish (anglerfish) à la sétoise or salted cake with bacon, comté and onion.
Details and technical informations about Domaine de Malavieille's Roc & Lune Rosé.
Discover the grape variety: Exalta
Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.
Informations about the Domaine de Malavieille
The Domaine de Malavieille is one of of the world's great estates. It offers 21 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
News related to this wine
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The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.