Winery Mas EdemDivino
Pink wine
This wine is a blend of 2 varietals which are the Clairette and the Vermentino.
In the mouth this pink wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Divino from the Winery Mas Edem
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Divino of Winery Mas Edem in the region of Rhone Valley is a powerful.
Food and wine pairings with Divino
Pairings that work perfectly with Divino
Original food and wine pairings with Divino
The Divino of Winery Mas Edem matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of rougail sausage, braids of sole and salmon with morels or crab matoutou.
Details and technical informations about Winery Mas Edem's Divino.
Discover the grape variety: Clairette
Vibrant and fresh rosés and clairets with a pale robe and tender mouth, featuring aromas of white flowers, citrus, fennel and delicate anise notes. Moderate acidity, light finish. A pink-skinned mutation of clairette blanche, occasionally blended into Provençal and Languedoc rosés. Clairette blanche signs Clairette de Die, Clairette du Languedoc AOC and enters Châteauneuf-du-Pape whites. Native southern French grape.
Informations about the Winery Mas Edem
The Winery Mas Edem is one of of the world's greatest estates. It offers 8 wines for sale in the of Luberon to come and discover on site or to buy online.
The wine region of Luberon
Southern Rhône cru on the foothills of the Provençal massif: signature Grenache, Syrah and Mourvèdre as fruity reds with notes of cherry, raspberry, blackberry, garrigue (thyme, rosemary) and a spice touch, supple tannins and a fresh finish from altitude. Signature moreish rosés (strawberry, raspberry, citrus). Vermentino, Grenache Blanc and Clairette as ample, floral whites. AOC (1988), ~3,250 ha in the Vaucluse, altitude 200-450 m, varied limestone soils.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
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.
