Winery Petra ViridisCuvée de la Préhistoire Coteaux de Pierrevert
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Cuvée de la Préhistoire Coteaux de Pierrevert
Pairings that work perfectly with Cuvée de la Préhistoire Coteaux de Pierrevert
Original food and wine pairings with Cuvée de la Préhistoire Coteaux de Pierrevert
The Cuvée de la Préhistoire Coteaux de Pierrevert of Winery Petra Viridis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef pot-au-feu, mamyjaja lamb mouse tagine or panga curry.
Details and technical informations about Winery Petra Viridis's Cuvée de la Préhistoire Coteaux de Pierrevert.
Discover the grape variety: Italia
Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.
Informations about the Winery Petra Viridis
The Winery Petra Viridis is one of of the world's great estates. It offers 45 wines for sale in the of Coteaux de Pierrevert to come and discover on site or to buy online.
The wine region of Coteaux de Pierrevert
Pierrevert (formerly known as Coteaux de Pierrevert) is an appellation in Provence. It applies to red, white and rosé wines. Grenache and Syrah are the dominant grape varieties used in Pierrevert red and rosé wines, complemented by Carignan and Cinsaut. The white wines are made from a balanced blend of Grenache Blanc, Ugni Blanc, Clairette and Roussanne.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
