Winery Campos de SolanaEncuentro
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Tempranillo.
This wine generally goes well with pork, poultry or beef.
The Encuentro of the Winery Campos de Solana is in the top 30 of wines of Bolivia and in the top 20 of wines of Tarija.
Food and wine pairings with Encuentro
Pairings that work perfectly with Encuentro
Original food and wine pairings with Encuentro
The Encuentro of Winery Campos de Solana matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tongue with mushrooms, tanjia (lamb shoulder confit) or lentils and morteau sausages.
Details and technical informations about Winery Campos de Solana's Encuentro.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Encuentro from Winery Campos de Solana are 2017, 2019, 2018, 0 and 2016.
Informations about the Winery Campos de Solana
The Winery Campos de Solana is one of of the world's greatest estates. It offers 27 wines for sale in the of Tarija to come and discover on site or to buy online.
The wine region of Tarija
Wine capital of Bolivia, ~80% of national vineyard, vines planted between 1,600 and 2,350 m altitude (among the highest in the world). Very sunny dry climate, strong day-night temperature range. Muscat of Alexandria is the signature white king (~70%): aromatic and floral with fresh grape, citrus, white flowers, peach and honey — base of Singani, national spirit comparable to Pisco. Dense Malbec (blackberry, plum, violet, spices), firm Tannat and Cabernet in modern reds.
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.
