Winery SandaraPremium Rosé
Sparkling wine
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Premium Rosé from the Winery Sandara
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Premium Rosé of Winery Sandara in the region of Valence is a with fine and regular bubbles.
Food and wine pairings with Premium Rosé
Pairings that work perfectly with Premium Rosé
Original food and wine pairings with Premium Rosé
The Premium Rosé of Winery Sandara matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of magic marinade (for shrimps, scallops, fish...), baked vegetable chips or cod fillet with shallots and mustard.
Details and technical informations about Winery Sandara's Premium Rosé.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Premium Rosé from Winery Sandara are 0
Informations about the Winery Sandara
The Winery Sandara is one of of the world's great estates. It offers 12 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
