The flavor of bread yeast in wine of Salto
Discover the of Salto wines revealing the of bread yeast flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Salto flavors
The wine region of Salto of Uruguay. Wineries and vineyards like the Domaine H. Stagnari or the Domaine H. Stagnari produce mainly wines red, white and pink.
The most planted grape varieties in the region of Salto are Tannat, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Salto often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit. In the mouth of Salto is a powerful with a nice balance between acidity and tannins. We currently count 2 estates and châteaux in the of Salto, producing 13 different wines in conventional, organic and biodynamic agriculture.
The wines of Salto go well with generally quite well with dishes of beef, lamb or game (deer, venison).
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