A Casetta Rosé 2016
Ref : 476377
Bottle 75 cL
i.e. 8.80 € / liter
2 product(s) sold since yesterday
- Keeping level 2019
- Service temperature 10°
Our food and wine pairings
- Soft cheese
- White meat
Our oenologists' opinion
Fruity and crisp
Its coral color offers a reduced nose opening on cranberries and pink grapefruit and a fennel tip. On the palate this wine has a small character on the freshness of the citrus and a mineral tip. Crunchy finish.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
A Casetta means "La maisonnette", it represents the authentic dwelling of a land, where the men who work the land and who are close to it live. These dwellings are still to be found today, close to the vineyards, which bear witness to the history of Corsican viticulture and the attachment of Corsica to their land.
Domain and appellation
On the hillsides of the eastern coast, and in the interior valley of the Golo, is the cradle of the traditional Corsican vineyard. It is leaned against the rocky ridges, which culminate at 1200 meters. There is a range of rich terroirs.
- Terroir: The terroirs are located on the east coast of Corsica.
- Viticulture: Tillage, natural herbage and yield control.
- Vinification: The grapes come mainly from carefully selected properties (Protected Designation of Origin only). The fermentation is carried out in Mythos tank (Italian technology used on the great wines of Tuscany). A perfect control of the temperatures of fermentation and realized. Stainless steel tanks are kept for a minimum of 12 months before bottling.