Winery Sherborne CastleRosé
wine
This wine generally goes well with
The Rosé of the Winery Sherborne Castle is in the top 0 of wines of Dorset.
Details and technical informations about Winery Sherborne Castle's Rosé.
Discover the grape variety: Muscadine
Sweet and liqueur wines with a highly distinctive foxy, musky character, amber to golden colour, lush palate, showing powerful signature aromas of wild muscat (foxy signature), exotic fruits, flowers and earthy notes. Distinctly southern American identity. Grown in the south-eastern United States (Carolinas, Florida), resistant to phylloxera and disease, used in modern hybridisation programmes. Family of American varieties of the Vitis rotundifolia species.
Informations about the Winery Sherborne Castle
The Winery Sherborne Castle is one of of the world's greatest estates. It offers 4 wines for sale in the of Dorset to come and discover on site or to buy online.
The wine region of Dorset
The wine region of Dorset is located in the region of South West England of United Kingdom. Wineries and vineyards like the Domaine English Oak produce mainly wines sparkling. The most planted grape varieties in the region of Dorset are Chardonnay et Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Dorset often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or red fruit.
The wine region of South West England
Greek Ionian island with iconic AOPs (Kefalonia, Robola PDO 1971, Muscat PDO, Mavrodaphni PDO, mountainous limestone terroirs up to 800 m). Robola is the absolute signature — elegant dry white, with citrus, peach, cashew, white flowers and a saline-mineral edge: the "Vino di Sasso" of stony soils. Muscat and Mavrodaphni as sweet fortified wines. Gentilini pioneer in biodynamics.
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.
