Tinta Rosé - Allesverloren Estate

Tinta Rosé - Allesverloren EstateIn the glass, the Tinta Rosé from Allesverloren Estate shows a bright vibrant rosé color. Poured into a white wine glass, this rosé wine from South Africa reveals wonderfully expressive aromas of plum, black cherry, damson and morello cherry, rounded off by Mediterranean herbs, lovage and garrigue. The Tinta Rosé from Allesverloren Estate is the right choice for all wine enthusiasts who like as little residual sweetness in their wine as possible. However, it is never sparse or brittle, but round and smooth. On the tongue, this balanced rosé wine is characterized by an incredibly crisp texture. Due to its present fruit acidity, the Tinta Rosé is exceptionally fresh and lively on the palate. In the finish, this youthful rosé wine from the Coastal winegrowing region finally inspires with considerable length. Once again, hints of plum and black cherry appear. In the aftertaste, mineral notes of the soils dominated by sandstone and slate are added. Vinification of the Tinta Rosé from Allesverloren Estate The balanced Tinta Rosé from South Africa is a cuvée vinified from the grape varieties Merlot, Petit Verdot, Shiraz, Tinta Barroca and Touriga Nacional. The grapes grow under optimal conditions in the Coastal Region. The vines here dig their roots deep into soils of shale and sandstone. When perfectly ripe, the grapes for Tinta Rosé are harvested exclusively by hand, without the help of coarse and less selective grape harvesters. After the hand harvest, the grapes reach the winery by the fastest route. Here they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After the end of fermentation, the Tinta Rosé can continue to harmonize on the fine lees for a few months.... Food recommendation for the Allesverloren Estate Tinta Rosé Drink this rosé wine from South Africa ideally well chilled at 8 - 10°C as an accompanying wine to omelet with salmon and fennel, Jamaican chicken legs with pineapple salad or roasted trout with ginger pear.