Château Saint-EspritBatti Batti Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Batti Batti Rosé
Pairings that work perfectly with Batti Batti Rosé
Original food and wine pairings with Batti Batti Rosé
The Batti Batti Rosé of Château Saint-Esprit matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue with vegetables and madeira sauce, rack of lamb with herbs or chicken with courgettes and curry.
Details and technical informations about Château Saint-Esprit's Batti Batti Rosé.
Discover the grape variety: Avana
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Batti Batti Rosé from Château Saint-Esprit are 0, 2020
Informations about the Château Saint-Esprit
The Château Saint-Esprit is one of of the world's greatest estates. It offers 17 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
