Domaine Collotte Marsannay Rosé 2019

Philippe Collotte makes some of Burgundy's greatest values, and his Marsannay Rose is a very limited release, as it has quite a following back at home in France. 100% Pinot Noir, this is clean, super classy, and fresh. Lively notes of red fruits, tangerine, rose water, rhubarb, and more in this dry and satiny Rose of Burgundy.

Vinification & maturing: the harvest is sorted as soon as it arrives in the vat room before being pressed directly. The pressing is done on a long cycle and at low pressure for a quality must. Static settling is carried out for 24 hours. 100% in stainless steel tanks.

Food and wine pairing: this Marsannay rosé can be served as an aperitif, with grilled meats, during a barbecue or a couscous perhaps.

Type: Rosé Wine
Style: Delicate, Refreshing
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a Provence Rosé, with strawberries, raspberries, and a citrusy finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Limestone and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Domaine Collotte is a family-run estate in Marsannay, Burgundy, known for producing elegant and terroir-driven wines, including their exceptional rosés.

Seafood: Grilled prawns or seafood pasta.
Poultry: Herb-roasted chicken or turkey salad.
Vegetarian: Ratatouille or tomato bruschetta.
Meat: Prosciutto-wrapped melon or pork tenderloin.

Goat Cheese: Tangy and fresh, enhancing the wine's light profile.
Ricotta: Soft and mild, complementing the wine's fruity notes.
Burrata: Creamy and rich, balancing the wine's acidity.
Fontina: Mild and creamy, pairing beautifully with the wine.

Seafood Pasta

Ingredients:

• 300g pasta (linguine or spaghetti)
• 300g mixed seafood (prawns, scallops, calamari)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water.
2. Heat olive oil in a large pan and sauté garlic until fragrant.
3. Add seafood and cook until just done. Deglaze with white wine and reduce slightly.
4. Add cherry tomatoes and reserved pasta water. Simmer for 2 minutes.
5. Toss pasta with the sauce, season with salt and pepper, and garnish with parsley.

Tip: Pair with Domaine Collotte Marsannay Rosé for a refreshing meal.