The flavor of microbio in wine of Aconcagua
Discover the of Aconcagua wines revealing the of microbio 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
Other flavors in the same category
What are the typical grape varieties with flavor de microbio of Aconcagua?
- Pinot noirIn 22% of wines with flavor de microbio
- ChardonnayIn 20% of wines with flavor de microbio
- Cabernet-sauvignonIn 9% of wines with flavor de microbio
- Petit verdotIn 8% of wines with flavor de microbio
- CarmenèreIn 7% of wines with flavor de microbio
- Cabernet francIn 6% of wines with flavor de microbio
- MerlotIn 4% of wines with flavor de microbio
- RieslingIn 4% of wines with flavor de microbio
- ViognierIn 3% of wines with flavor de microbio
- MalbecIn 3% of wines with flavor de microbio