Rosé Wine
La Rose de Manincor 2019
Cellar for up to 2 years. Serve chilled.
The Manincor estate’s venerable history can be traced back as far as 1608 when Hieronymus Manincor began construction on land awarded to him by the emperor in recognition of his loyal service. Located in the mountainous northeastern Italian province of South Tyrol, the estate works with both local and international grape varieties which are all grown on their stunning Alpine vineyards.
La Rose de Manincor is an opulent style of rosé made from the estate’s top Syrah, Cabernet Sauvignon, Merlot, Tempranillo, and Lagrein grapes. The wine is created using the saignee or “bleeding” method of extracting a portion of the grape must which is destined to become Manicor’s top red wines. After 24 hours of skin contact this quantity of grape must is removed and vinified separately which ensures the wine has a charming salmon pink hue and fruit forward flavour profile.
The must is then fermented in oak barrels and left to rest on the lees to add extra complexity and a creamy texture. The result is a light and fresh rosé which is bursting with bright red berries, cream and hints of dried herbs. On the palate the vibrant acidity and moderate structure make this a great match for fried fish, grilled chicken, or summer salads.
The Manincor estate’s venerable history can be traced back as far as 1608 when Hieronymus Manincor began construction on land awarded to him by the emperor in recognition of his loyal service. Located in the mountainous northeastern Italian province of South Tyrol, the estate works with both local and international grape varieties which are all grown on their stunning Alpine vineyards.
La Rose de Manincor is an opulent style of rosé made from the estate’s top Syrah, Cabernet Sauvignon, Merlot, Tempranillo, and Lagrein grapes. The wine is created using the saignee or “bleeding” method of extracting a portion of the grape must which is destined to become Manicor’s top red wines. After 24 hours of skin contact this quantity of grape must is removed and vinified separately which ensures the wine has a charming salmon pink hue and fruit forward flavour profile.
The must is then fermented in oak barrels and left to rest on the lees to add extra complexity and a creamy texture. The result is a light and fresh rosé which is bursting with bright red berries, cream and hints of dried herbs. On the palate the vibrant acidity and moderate structure make this a great match for fried fish, grilled chicken, or summer salads.
Description
Cellar for up to 2 years. Serve chilled.
The Manincor estate’s venerable history can be traced back as far as 1608 when Hieronymus Manincor began construction on land awarded to him by the emperor in recognition of his loyal service. Located in the mountainous northeastern Italian province of South Tyrol, the estate works with both local and international grape varieties which are all grown on their stunning Alpine vineyards.
La Rose de Manincor is an opulent style of rosé made from the estate’s top Syrah, Cabernet Sauvignon, Merlot, Tempranillo, and Lagrein grapes. The wine is created using the saignee or “bleeding” method of extracting a portion of the grape must which is destined to become Manicor’s top red wines. After 24 hours of skin contact this quantity of grape must is removed and vinified separately which ensures the wine has a charming salmon pink hue and fruit forward flavour profile.
The must is then fermented in oak barrels and left to rest on the lees to add extra complexity and a creamy texture. The result is a light and fresh rosé which is bursting with bright red berries, cream and hints of dried herbs. On the palate the vibrant acidity and moderate structure make this a great match for fried fish, grilled chicken, or summer salads.
The Manincor estate’s venerable history can be traced back as far as 1608 when Hieronymus Manincor began construction on land awarded to him by the emperor in recognition of his loyal service. Located in the mountainous northeastern Italian province of South Tyrol, the estate works with both local and international grape varieties which are all grown on their stunning Alpine vineyards.
La Rose de Manincor is an opulent style of rosé made from the estate’s top Syrah, Cabernet Sauvignon, Merlot, Tempranillo, and Lagrein grapes. The wine is created using the saignee or “bleeding” method of extracting a portion of the grape must which is destined to become Manicor’s top red wines. After 24 hours of skin contact this quantity of grape must is removed and vinified separately which ensures the wine has a charming salmon pink hue and fruit forward flavour profile.
The must is then fermented in oak barrels and left to rest on the lees to add extra complexity and a creamy texture. The result is a light and fresh rosé which is bursting with bright red berries, cream and hints of dried herbs. On the palate the vibrant acidity and moderate structure make this a great match for fried fish, grilled chicken, or summer salads.
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