Winery Ta Mena - Marsamena WinesGregal Rosé
Pink wine
This wine is a blend of 2 varietals which are the Tempranillo and the Merlot.
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Gregal Rosé
Pairings that work perfectly with Gregal Rosé
Original food and wine pairings with Gregal Rosé
The Gregal Rosé of Winery Ta Mena - Marsamena Wines matches generally quite well with dishes of beef, lamb or pork such as recipes of sautéed pork with pineapple, lamb kebab or fricadella.
Details and technical informations about Winery Ta Mena - Marsamena Wines's Gregal Rosé.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Gregal Rosé from Winery Ta Mena - Marsamena Wines are 2015, 0
Informations about the Winery Ta Mena - Marsamena Wines
The Winery Ta Mena - Marsamena Wines is one of of the world's great estates. It offers 22 wines for sale in the of Gozo to come and discover on site or to buy online.
The wine region of Gozo
Sister island of Malta (67 km2, central Mediterranean archipelago), vineyards on the north coast in microclimates sheltered from sea salt, ripening one week after the main island. Merlot reigns in supple red with plum, cherry, chocolate and Mediterranean herb touch, round tannins. Dense Cabernet Sauvignon, peppery Syrah, sunny Grenache (up to 84% in DOK Gozo). Ample Chardonnay, Girgentina white and Gellewa red, indigenous and phylloxera-resistant.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
