Winery Mas du NoviLou Rosat
Pink wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Food and wine pairings with Lou Rosat
Pairings that work perfectly with Lou Rosat
Original food and wine pairings with Lou Rosat
The Lou Rosat of Winery Mas du Novi matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of traditional hungarian goulash, banh mi sandwich or sunday night ham and cheese sandwich by fred.
Details and technical informations about Winery Mas du Novi's Lou Rosat.
Discover the grape variety: La Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Lou Rosat from Winery Mas du Novi are 2017, 2015
Informations about the Winery Mas du Novi
The Winery Mas du Novi is one of of the world's great estates. It offers 11 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Cuvée (champagne)
Juice harvested during the first pressing. The term "cuvée" is also used to describe the final blend of wines of a given quality. Tête de cuvée : the first juice to come out during the first pressing.
