Musar Jeune

Musar Jeune Rosé

A guide to the style
This is a dry, lighter-coloured, serious Rosé, best enjoyed with food. Smooth and rounded, it has raspberry, almond and red appleskin aromas and a warm finish.

Grapes and vines
New method adopted in 2015. Made of 85%  from Rhône grape Cinsault and 15% Mourvedre from vines planted since 2000 at around 1,000m above sea level in the Bekaa Valley.

Winemaking
Musar Jeune Rosé is made of  ‘saignée’ (‘bled’) method and pressing method using pink juice removed from Cinsault and mourvedre grape must, fermented in cement-lined vats and released unoaked a year after the harvest.

Decanting and serving
No need to decant; enjoy chilled (12°C) with baked salmon, shellfish, roast pork or tomato-based pasta dishes.

Storage
To keep the wines showing at their best, bottles must be cellared in darkness, lying on their sides and not subjected to unnecessary movement or fluctuations in temperature.

Tasting Notes
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Musar Jeune

浅龄睦纱桃红葡萄酒

风格介绍

这是一个干型颜色偏淡,略带严肃的桃红,最好搭配食物享用。口感圆润顺滑,有树莓,杏仁和红色苹果皮的香味,余味悠长。

葡萄和葡萄藤

新的酿酒方法于2015年适用。

85%来自罗纳河谷的神索和15%的慕和怀特,葡萄藤自2000年开始种植于贝卡山谷海拔1000米处。

酿造葡萄酒

睦纱Jeune桃红采用放血法和按压法,使用从神索和慕和怀特葡萄汁中移除的粉红葡萄汁,在水泥罐中发酵,未经氧化处理,并在采收一年后上市。

醒酒和侍酒

不用醒酒,轻微冰镇至12便可享用,搭配烤三文鱼,贝壳类海鲜,烤猪肉或者番茄意面之类的菜。

储存

为了使葡萄酒保持最佳状态,酒瓶必须平躺着存放在黑暗的酒窖之中,恒温并减少不必要的移动。

Tasting Notes
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