Winery Alturas de ChileRosé Syrah
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Rosé Syrah
Pairings that work perfectly with Rosé Syrah
Original food and wine pairings with Rosé Syrah
The Rosé Syrah of Winery Alturas de Chile matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast pork with pineapple, lamb in a crown with spring vegetables or baked sea bream.
Details and technical informations about Winery Alturas de Chile's Rosé Syrah.
Discover the grape variety: Meunier
Meunier noir is a grape variety that originated in France (Champagne). 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. Meunier noir can be found in many vineyards: South West, Cognac, Bordeaux, Loire Valley, Champagne, Burgundy, Jura, Languedoc & Roussillon, Beaujolais, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey.
Last vintages of this wine
The best vintages of Rosé Syrah from Winery Alturas de Chile are 2019, 2017, 0, 2018 and 2020.
Informations about the Winery Alturas de Chile
The Winery Alturas de Chile is one of of the world's greatest estates. It offers 7 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
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).
