The RosaRot Bio from the wine-growing region of Rheinhessen appears in the glass in brilliant shimmering strawberry pink. The first nose of the RosaRot Bio flatters with nuances of pears, apples and nashi pears. The fruity components of the bouquet are joined by more fruity-balsamic nuances.
On the palate, the RosaRot Bio from Karl May opens wonderfully aromatic, fruit-driven and balanced. Light-footed and complex, this dense rosé wine presents itself in the mouth. Due to its present fruit acidity, the RosaRot Bio reveals itself fantastically fresh and lively on the palate. The final of this youthful rosé wine from the wine-growing region of Rheinhessen finally impresses with considerable reverberation. The finish is also accompanied by mineral facets of the limestone-dominated soils.
Vinification of the RosaRot Bio from Karl May
This elegant rosé wine from Germany is produced organically from the grape varieties Blauer Portugieser, Dornfelder, Pinot noir precoce and Pinot Noir. The grapes grow under optimal conditions in Rheinhessen. The vines here dig their roots deep into soils of limestone. After the grape harvest, the grapes reach the winery by the fastest route. Here they are selected and carefully crushed. Fermentation follows in stainless steel tanks at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally bottled.
Food recommendation for Karl May RosaRot Bio
Drink this organic rosé wine from Germany best moderately chilled at 11 - 13°C as an accompaniment to wok vegetables with fish, roasted trout with ginger pear or asparagus salad with quinoa.
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