Winery VallonnéRosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
The Rosé of the Winery Vallonné is in the top 90 of wines of India and in the top 40 of wines of Nashik.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Winery Vallonné matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fricandeaux german style, chiche kebab in armenian or balinese-style bonito.
Details and technical informations about Winery Vallonné's Rosé.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rosé from Winery Vallonné are 0
Informations about the Winery Vallonné
The Winery Vallonné is one of of the world's greatest estates. It offers 14 wines for sale in the of Nashik to come and discover on site or to buy online.
The wine region of Nashik
Nashik is India's most prolific wine-producing area, located some 135 kilomteters (85 miles) North-east of Mumbai in the state of Maharashtra. The wine industry here has been growing steadily since the mid-1990s, and now there are around 40 vineyards spread throughout the area. tropical white wines and fruit-driven red wines are made here. Grape varieties used include Cabernet Sauvignon, Chenin Blanc, Shiraz and Sauvignon Blanc.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
