Winery AlpamantaNatal Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Natal Petit Verdot of Winery Alpamanta in the region of Mendoza often reveals types of flavors of non oak, oak or black fruit.
Food and wine pairings with Natal Petit Verdot
Pairings that work perfectly with Natal Petit Verdot
Original food and wine pairings with Natal Petit Verdot
The Natal Petit Verdot of Winery Alpamanta matches generally quite well with dishes of beef or mature and hard cheese such as recipes of fondue vigneronne au vin rouge or reblochon pie.
Details and technical informations about Winery Alpamanta's Natal Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Natal Petit Verdot from Winery Alpamanta are 2017, 2014, 0, 2016
Informations about the Winery Alpamanta
The Winery Alpamanta is one of of the world's great estates. It offers 20 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
