Winery Altos del CondorRose de Syrah
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Rose de Syrah
Pairings that work perfectly with Rose de Syrah
Original food and wine pairings with Rose de Syrah
The Rose de Syrah of Winery Altos del Condor matches generally quite well with dishes of beef, lamb or spicy food such as recipes of traditional flemish carbonades, pumpkin parmentier hash or pasta with chicken and curry.
Details and technical informations about Winery Altos del Condor's Rose de Syrah.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of Rose de Syrah from Winery Altos del Condor are 2016, 2015, 0, 2014
Informations about the Winery Altos del Condor
The Winery Altos del Condor is one of of the world's great estates. It offers 18 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
