Winery Andes EchoCarmenère
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 Carmenère from the Winery Andes Echo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carmenère of Winery Andes Echo in the region of Central Valley is a powerful with a nice freshness.
Food and wine pairings with Carmenère
Pairings that work perfectly with Carmenère
Original food and wine pairings with Carmenère
The Carmenère of Winery Andes Echo matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecue burger, chinese fried shrimp ravioli or fillet of lamb in potato dressing.
Details and technical informations about Winery Andes Echo's 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 Carmenère from Winery Andes Echo are 2010, 2020, 0
Informations about the Winery Andes Echo
The Winery Andes Echo is one of of the world's greatest estates. It offers 6 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: 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.
