1701 Rosé - Domaine Montrose

The barrel-aged 1701 Rosé from the Sud-Ouest wine-growing region presents itself in the glass in a bright ruby red, light red, light yellow, strawberry pink. If you give it some air by swirling, you can perceive a first-class balance in this rosé wine, because it does not stand out on the glass walls watery or syrupy or liqueur-like. This French cuvée reveals wonderfully expressive notes of mango, physalis, guava and pineapple in the glass. These are joined by hints of sun-warmed rock and forest floor.

The Domaine Montrose 1701 Rosé presents itself wonderfully dry to the connoisseur. This rosé wine never appears coarse or meager, as one might expect from a top wine. In the finish, this youthful from the wine-growing region Sud-Ouest finally inspires with beautiful length. Again, hints of papaya and Gallia melon show through.

Vinification of the Domaine Montrose 1701 Rosé

The balanced 1701 Rosé from France is a cuvée made from Grenache Noir, Grenache Blanc, Rousanne and Syrah grape varieties. The 1701 Rosé is an Old World wine through and through, as this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. The ripeness of the grapes for this wine, made from Grenache Noir, Grenache Blanc, Rousanne and Syrah, is influenced to an undeniable extent by the climate of the growing region. In Sud Ouest, the grapes thrive in a warm climate, which is reflected, among other things, in particularly well ripened grapes and a rather high must weight. After harvesting, the grapes are quickly taken to the press house. Here they are selected and carefully broken up. Fermentation follows in stainless steel tanks and large wood at controlled temperatures. After the end of fermentation, the 1701 Rosé can continue to harmonize for 5 months on the fine lees....

Food recommendation for the Domaine Montrose 1701 Rosé

This French rosé wine is best enjoyed moderately chilled at 11 - 13°C. It is perfect as an accompanying wine to omelet with salmon and fennel, coconut-lime fish curry or fruity endive salad.

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