Winery Val des PinsRosé Gris
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Rosé Gris from the Winery Val des Pins
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosé Gris of Winery Val des Pins in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Rosé Gris
Pairings that work perfectly with Rosé Gris
Original food and wine pairings with Rosé Gris
The Rosé Gris of Winery Val des Pins matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chicken and mushroom risotto, magic cake cheese quiche or fake foie gras.
Details and technical informations about Winery Val des Pins's Rosé Gris.
Discover the grape variety: Cannonau
Powerful, sun-drenched reds with a dark ruby robe, fleshy tannins and a dense palate, showing signature aromas of ripe red fruits (cherry, blackberry), plum, Mediterranean garrigue, spice, pepper and balsamic notes. Fine ageing potential; also vinified as rosé and sweet wines. The undisputed star of Cannonau di Sardegna DOC, the identity signature of the island. The Sardinian synonym for Spanish and French Grenache, a grape found throughout the western Mediterranean.
Informations about the Winery Val des Pins
The Winery Val des Pins is one of of the world's greatest estates. It offers 30 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
