Winery Carlos BassoViña Amalia Chardonnay - Pinot Noir Extra Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Viña Amalia Chardonnay - Pinot Noir Extra Brut
Pairings that work perfectly with Viña Amalia Chardonnay - Pinot Noir Extra Brut
Original food and wine pairings with Viña Amalia Chardonnay - Pinot Noir Extra Brut
The Viña Amalia Chardonnay - Pinot Noir Extra Brut of Winery Carlos Basso matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of blanquette of veal in the old way (self-cooker), english breakfast or venison stew.
Details and technical informations about Winery Carlos Basso's Viña Amalia Chardonnay - Pinot Noir Extra Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Viña Amalia Chardonnay - Pinot Noir Extra Brut from Winery Carlos Basso are 0
Informations about the Winery Carlos Basso
The Winery Carlos Basso is one of of the world's great estates. It offers 44 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
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.
