The flavor of burnt caramel in wine of Bolivia

More information on of Bolivia flavors

Bolivia has an extreme high altitude wine industry, in which about 75% of production is red wine, with 20% white wine and a small amount of dessert wine, Sparkling wine and fortified bottles. As in other Chile/south-region">South American countries, the wine industry originated with the arrival of the Spanish in the 16th century and the need for the monastic orders that accompanied the conquistadors to produce wine for the sacrament. Centuries-old Vines are still in production, although often the vinifera variety has not yet been identified. These plants are grown in the traditional way around the trunks of molle and chanar trees.

Each year the trunk and branches of each tree are cut back so that sunlight can reach the vines. Unlike the wine-producing countries of South America, there are no particular characteristic Grape varieties, although the vineyards are dominated by Muscat of Alexandria. However, after several decades of increasing production of Powerful table wines with the characteristic geraniol notes of warm-Climate Muscat, it is increasingly returning to form the basis of Singani, a brandy considered the country's national drink, which was first made as a by-product of sacramental wine. Torrontes, Chenin Blanc and Riesling are among the white varieties attracting attention, while Cabernet Sauvignon, Merlot, Syrah, Malbec and Tannat lead the way in red varieties.

The Size of the industry is tiny compared to Chile and Argentina. However, Bolivia can boast of being the highest wine producing country in the world; 99% of all the country's vineyards are located between 1600 and 3000 meters (5250 - 9840ft). In total, there are about 3,000 hectares of vineyards in the country. 80% of the vineyards (2,400 ha) are in the CentralTarija Valley in south-central Bolivia, at altitudes of 1,600 to 2,150 meters (5,250 to 7,050 ft).