Vignoble Saint Thomas - Rosé Florisca

Vignoble Saint ThomasRosé Florisca

The Rosé Florisca of Vignoble Saint Thomas is a pink wine from the region of Languedoc-Roussillon.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.

Details and technical informations about Vignoble Saint Thomas's Rosé Florisca.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Frontenac

Deeply coloured, fruity reds with a dense purple robe, supple tannins and firm acidity, with intense aromas of black cherry, plum, blackcurrant, blackberry and spicy notes. Also made as expressive rosés and ice wines (Frontenac Gris). An extremely cold-hardy interspecific variety (down to -35°C on the vine), producing wines in cold US states (Minnesota, Wisconsin, Vermont) and Canada (Quebec). Created in 1996 at the University of Minnesota.

Informations about the Vignoble Saint Thomas

The winery offers 9 different wines.
Its wines get an average rating of 3.2.
It is in the top 5 of the best estates in the region
It is located in Languedoc-Roussillon
Find the Vignoble Saint Thomas on Facebook

The Vignoble Saint Thomas is one of of the world's greatest estates. It offers 4 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.

Top wine Languedoc-Roussillon
In the top 15000 of of France wines
In the top 850 of of Languedoc-Roussillon wines
In the top 70000 of pink wines
In the top 1500000 wines of the world

The wine region of Languedoc-Roussillon

Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.

The word of the wine: Pressing

Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).

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