Winery TsililisMostra Rosé
Pink wine
This wine generally goes well with beef, game (deer, venison) or lamb.
The Mostra Rosé of the Winery Tsililis is in the top 20 of wines of Thessalia.
Food and wine pairings with Mostra Rosé
Pairings that work perfectly with Mostra Rosé
Original food and wine pairings with Mostra Rosé
The Mostra Rosé of Winery Tsililis matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef enchilladas au gratin, lamb delight with tomato and cinnamon or roast pork confit.
Details and technical informations about Winery Tsililis's Mostra Rosé.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Mostra Rosé from Winery Tsililis are 2018, 2017, 0
Informations about the Winery Tsililis
The Winery Tsililis is one of of the world's great estates. It offers 44 wines for sale in the of Thessalia to come and discover on site or to buy online.
The wine region of Thessalia
The wine region of Thessalia of Greece. Wineries and vineyards like the Domaine Dougos or the Domaine Thymiopoulos produce mainly wines white, red and pink. The most planted grape varieties in the region of Thessalia are Assyrtiko, Xinomavro and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Thessalia often reveals types of flavors of cherry, red fruit or savory and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
