Winery MeneghettiKuća Glavić Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Kuća Glavić Rosé
Pairings that work perfectly with Kuća Glavić Rosé
Original food and wine pairings with Kuća Glavić Rosé
The Kuća Glavić Rosé of Winery Meneghetti matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef in white wine, gypsy sauce or mussels with curry.
Details and technical informations about Winery Meneghetti's Kuća Glavić Rosé.
Discover the grape variety: Calitor
Calitor is a black grape variety of Provençal origin that is not widely grown in France. It is only cultivated on a little more than a hundred hectares in total. The main characteristic of this variety is its bent stalk. Its adult leaves have 5 lobes and angular teeth. The leaf blade is both pubescent and downy. The young leaves have a pinkish tinge, especially in autumn. They are also downy. The tip of the calitor branch is cottony. Calitor is a recommended grape variety in the departments of Vaucluse and Var and is authorized in others such as Gard, Drôme and Ardèche. It has two variants, namely the grey calitor and the white calitor. The calitor is matured only 35 days after the chasselas but it is very productive. It appreciates hot and dry soils. This variety is resistant to oidium, but it remains sensitive to grey rot and mildew. Calitor produces a light, low-alcohol wine with little colour.
Last vintages of this wine
The best vintages of Kuća Glavić Rosé from Winery Meneghetti are 0
Informations about the Winery Meneghetti
The Winery Meneghetti is one of of the world's greatest estates. It offers 17 wines for sale in the of Istra to come and discover on site or to buy online.
The wine region of Istra
The wine region of Istra of Croatia. Wineries and vineyards like the Domaine Meneghetti or the Domaine Medea produce mainly wines white, red and sweet. The most planted grape varieties in the region of Istra are Terrano, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Istra often reveals types of flavors of pineapple, quince or hay and sometimes also flavors of grass, honeysuckle or truffle.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
