The flavor of dried fruit in wine of Aconcagua
Discover the of Aconcagua wines revealing the of dried fruit flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Aconcagua flavors
Chilean valley at the foot of the highest summit of the Americas (6,960 m), hot dry climate tempered by Pacific breezes, altitude vineyards up to 1,600 m. Signature Cabernet Sauvignon as red king: powerful with blackcurrant, blackberry, black cherry, eucalyptus, cedar, tobacco and peppery touch, firm tannins and exceptional ageing — home of Errazuriz (1870) and great Chileans (Sena, Don Maximiano). Dense Syrah, spiced Carmenere and supple Merlot as complements.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
Other flavors in the same category
What are the typical grape varieties with flavor de dried fruit of Aconcagua?
- Pinot noirIn 28% of wines with flavor de dried fruit
- Cabernet-sauvignonIn 11% of wines with flavor de dried fruit
- ChardonnayIn 9% of wines with flavor de dried fruit
- CarmenèreIn 8% of wines with flavor de dried fruit
- Petit verdotIn 7% of wines with flavor de dried fruit
- Cabernet francIn 5% of wines with flavor de dried fruit
- MalbecIn 5% of wines with flavor de dried fruit
- MerlotIn 4% of wines with flavor de dried fruit
- ViognierIn 2% of wines with flavor de dried fruit
- RoussanneIn 2% of wines with flavor de dried fruit