Winery Terre de Mistral83 Cotes de Provence Rosé
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with 83 Cotes de Provence Rosé
Pairings that work perfectly with 83 Cotes de Provence Rosé
Original food and wine pairings with 83 Cotes de Provence Rosé
The 83 Cotes de Provence Rosé of Winery Terre de Mistral matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of pizza cone, shrimp with curry express or zucchini quiche.
Details and technical informations about Winery Terre de Mistral's 83 Cotes de Provence Rosé.
Discover the grape variety: Négrette
Supple, perfumed reds with a deep ruby robe, smooth tannins and a round palate, with intense, characteristic aromas of violet, red fruit (raspberry, blackcurrant), liquorice, soft spice and peppery notes. Gourmand finish; best young or short ageing. The near-exclusive star of Fronton AOC north of Toulouse (minimum 50% in blends), also made as expressive rosés. Autochthonous South-West French variety, possibly brought from Cyprus by the Knights Hospitaller.
Informations about the Winery Terre de Mistral
The Winery Terre de Mistral is one of wineries to follow in Côtes de Provence.. It offers 29 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
