Dit is een hele mooie zomerse rosé die het goed doet op een tuinfeest, een bbq maar ook gezellig met vrienden achter in de tuin. Kleine hapjes erbij en genieten!
Erg goede, droge, frisse rose.
Perfect voor zwoele zomer avonden.
Bodegas Valoria, Rioja, Spanje
Traditional winemaking with 12 months maturation in American oak.
Cherry red in colour with intense aromas of sweet red fruit such as cherries and strawberries and a slightly spicy undertone. Soft attack and full of red and black fruit in the taste. Elegant with round and ripe tannins. Use of wood gives a pleasant structure to the wine.
Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.
Casa Santos Lima, Lissabon, Portugal
Click here for the wine techniqueCombines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.
Casa Santos Lima, Lissabon, Portugal
Click here for the wine techniqueCombines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.
La Hormiga Roja, Jumilla, Spanje
Click here for the wine techniqueCombines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote .
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