Winery PittacumPetit Pittacum Rosado
Pink wine
This wine generally goes well with beef, veal or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Petit Pittacum Rosado of Winery Pittacum in the region of Castille-et-Léon often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Petit Pittacum Rosado
Pairings that work perfectly with Petit Pittacum Rosado
Original food and wine pairings with Petit Pittacum Rosado
The Petit Pittacum Rosado of Winery Pittacum matches generally quite well with dishes of beef, veal or rich fish (salmon, tuna etc) such as recipes of beef colombo bourguignon style, veal shank in a pot au feu with star anise or chinese fondue.
Details and technical informations about Winery Pittacum's Petit Pittacum Rosado.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Petit Pittacum Rosado from Winery Pittacum are 2019, 2018, 2017, 2016 and 2014.
Informations about the Winery Pittacum
The Winery Pittacum is one of of the world's greatest estates. It offers 7 wines for sale in the of Bierzo to come and discover on site or to buy online.
The wine region of Bierzo
The wine region of Bierzo is located in the region of Castille-et-Léon of Spain. Wineries and vineyards like the Domaine Descendientes de J. Palacios or the Domaine Descendientes de J. Palacios produce mainly wines red, white and pink.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
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.
