- Adding a bit of grapefruit juice to your rosé wine started decades ago in Provence and is all the rage in Paris’ bars right now – We’ve put this cuvee together with some winemaker friends living in France’s Roussillon region.
- We serve this ice-cold, often before dinner, but it is fantastic with spicy foods, and also makes an interesting cocktail base!
Tasting Notes: Bold pomelo aromatics lead into flavors of peach and pink fruits. Finishes with refreshing acidity, with just enough sweetness to balance things without being cloying.
- 2/3 Chilled Pamponete, 1/3 soda or mineral water, crushed ice, add lemon twist.
- 1/3 Chilled Pamponete with 2/3 cava or Prosseco