Winery Campos de SolanaColeccion de Altura Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Coleccion de Altura Petit Verdot of the Winery Campos de Solana is in the top 10 of wines of Bolivia and in the top 10 of wines of Tarija.
Food and wine pairings with Coleccion de Altura Petit Verdot
Pairings that work perfectly with Coleccion de Altura Petit Verdot
Original food and wine pairings with Coleccion de Altura Petit Verdot
The Coleccion de Altura Petit Verdot of Winery Campos de Solana matches generally quite well with dishes of beef or mature and hard cheese such as recipes of tata simone's dumplings or savoury endive puff pastry.
Details and technical informations about Winery Campos de Solana's Coleccion de Altura Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Coleccion de Altura Petit Verdot from Winery Campos de Solana are 2013, 2012, 0, 2009
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
The wine region of Tarija of Bolivia. Wineries and vineyards like the Domaine Campos de Solana or the Domaine Aranjuez produce mainly wines red, white and pink. The most planted grape varieties in the region of Tarija are Cabernet-Sauvignon, Tannat and Merlot, they are then used in wines in blends or as a single variety. On the nose of Tarija often reveals types of flavors of oak, blackberry or pepper and sometimes also flavors of black fruits, cheese or cedar.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
