Winery Tenuta RegalealiRosè
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Rosè
Pairings that work perfectly with Rosè
Original food and wine pairings with Rosè
The Rosè of Winery Tenuta Regaleali matches generally quite well with dishes of beef, lamb or pork such as recipes of boeuf en daube, tomatoes, zucchini, potatoes stuffed moroccan style with... or rabbit with cider and mushrooms.
Details and technical informations about Winery Tenuta Regaleali's Rosè.
Discover the grape variety: Villard
Villard blanc is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by large bunches and large grapes. The white Villard can be found in several vineyards: Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Rosè from Winery Tenuta Regaleali are 2012, 2010, 0, 2014 and 2015.
Informations about the Winery Tenuta Regaleali
The Winery Tenuta Regaleali is one of of the world's great estates. It offers 62 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
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.
