Winery Atelier TormentasEnsaios Experimentais Barbera Garagem
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with Ensaios Experimentais Barbera Garagem
Pairings that work perfectly with Ensaios Experimentais Barbera Garagem
Original food and wine pairings with Ensaios Experimentais Barbera Garagem
The Ensaios Experimentais Barbera Garagem of Winery Atelier Tormentas matches generally quite well with dishes of pork, spicy food or poultry such as recipes of whiskey paupiettes, korma chicken (india) or spaetzle.
Details and technical informations about Winery Atelier Tormentas's Ensaios Experimentais Barbera Garagem.
Discover the grape variety: Muscat cendré
Muscat cendré blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Muscat cendré white can be found in several vineyards: South-West, Cognac, Bordeaux, Loire valley, Jura, Champagne, Provence & Corsica, Rhône valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Ensaios Experimentais Barbera Garagem from Winery Atelier Tormentas are 2012, 0
Informations about the Winery Atelier Tormentas
The Winery Atelier Tormentas is one of of the world's greatest estates. It offers 29 wines for sale in the of Rio Grande do Sul to come and discover on site or to buy online.
The wine region of Rio Grande do Sul
Rio Grande do Sul is Brazil's most prolific wine-producing state. It is located in the very South of the country along the Uruguayan and Argentinian borders. The wine regions of Serra Gaucha, Campanha and Vale do Vinhedos can be found in this Part of the country. Soft, light red wines from a range of varieties such as Pinot Noir, Cabernet Sauvignon and Tannat are made here.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
