Winery Pasquale PelisseroCrosè
Pink wine
This wine generally goes well with beef, veal or lamb.
Food and wine pairings with Crosè
Pairings that work perfectly with Crosè
Original food and wine pairings with Crosè
The Crosè of Winery Pasquale Pelissero matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf lôc lac (cambodia), baekenofe (alsatian meat stew) or dafina.
Details and technical informations about Winery Pasquale Pelissero's Crosè.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Crosè from Winery Pasquale Pelissero are 0
Informations about the Winery Pasquale Pelissero
The Winery Pasquale Pelissero is one of of the world's greatest estates. It offers 21 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
