Winery Aguirre18 Carmenère
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the 18 Carmenère from the Winery Aguirre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 18 Carmenère of Winery Aguirre in the region of Central Valley is a powerful with a nice freshness.
Food and wine pairings with 18 Carmenère
Pairings that work perfectly with 18 Carmenère
Original food and wine pairings with 18 Carmenère
The 18 Carmenère of Winery Aguirre matches generally quite well with dishes of beef, pasta or lamb such as recipes of small stuffed fish from nice, pasta with alfredo sauce or moroccan lamb stew.
Details and technical informations about Winery Aguirre's 18 Carmenère.
Discover the grape variety: Carmenère
Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.
Last vintages of this wine
The best vintages of 18 Carmenère from Winery Aguirre are 2017, 0, 2016
Informations about the Winery Aguirre
The Winery Aguirre is one of of the world's greatest estates. It offers 50 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
