Winery Cacique MaravillaMoscatel de Alejandria
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Moscatel de Alejandria of Winery Cacique Maravilla in the region of Central Valley often reveals types of flavors of pineapple, grapefruit or tropical and sometimes also flavors of citrus, smoke or apples.
Details and technical informations about Winery Cacique Maravilla's Moscatel de Alejandria.
Discover the grape variety: Artaban
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified) resulting from an interspecific cross, obtained in 2000, between Mtp 3082-1-42 (one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.) and Regent. It is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Moscatel de Alejandria from Winery Cacique Maravilla are 2015, 2016, 2019, 2018 and 2017.
Informations about the Winery Cacique Maravilla
The Winery Cacique Maravilla is one of of the world's greatest estates. It offers 12 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
