THE PALATE Young wine with cherry colorful notes and a refreshing red berries flavor, possessing a mild sweetness as well as an acidic, engaging finish. The Rosé is made exclusively with red indigenous grapes, although vinified in a similar way to the white wines.
THE SENSORIAL PROFILE Chilled for two or three hours. Or 30 minutes on an iced frappé. Should be served at 10 to 12 °C (50° to 53.6°F).
FOOD & WINE PAIRING
SWEET AND SAVORY APPETIZERS Mixing opposite flavors and counter-balancing strong tastes.
SOFT CHEESES
Creamy, soft cheeses such as brie, camembert, chévre, gorgonzola or feta.
SEAFOOD Scallops and crab paste goes perfectly with a delicate Rosé.
VEGGIE AND PASTA DISHES Adelicate and sweetish wine as Rosé pairs well with textured vegetables, casseroles, creamy and cheesy pastas.
SUGARY DESSERTS Heavy custards or sugary sweets pairs nicely with the floral aftertaste of a bubbly Rosé.
SUMMER COCKTAILS Rosé cocktails must be paired with sweet or citric fruits and wild berries.