Bodega Finca Las MorasAlma Mora Rosado de Syrah
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Alma Mora Rosado de Syrah
Pairings that work perfectly with Alma Mora Rosado de Syrah
Original food and wine pairings with Alma Mora Rosado de Syrah
The Alma Mora Rosado de Syrah of Bodega Finca Las Moras matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick and easy monkfish tail, lamb mouse confit in wine or quick coconut milk chicken.
Details and technical informations about Bodega Finca Las Moras's Alma Mora Rosado de Syrah.
Discover the grape variety: Taraboussié
An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Alma Mora Rosado de Syrah from Bodega Finca Las Moras are 2018, 2017, 2019, 2015 and 2013.
Informations about the Bodega Finca Las Moras
The Bodega Finca Las Moras is one of of the world's great estates. It offers 219 wines for sale in the of San Juan to come and discover on site or to buy online.
The wine region of San Juan
San Juan is an important Argentinean wine-producing area, producing wines of increasing quality using traditional European Grape varieties. The wine region of San Juan covers the administrative area of the same name in the north-western corner of Argentina. The province sits between Mendoza and La Rioja, and is almost entirely contained within the mountainous foothills of the Andes. In terms of production Volume, San Juan is Argentina's second-largest wine region after Mendoza.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
