Winery Casa MontesAmpakama Dulce Natural Syrah Rosé
Sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Ampakama Dulce Natural Syrah Rosé
Pairings that work perfectly with Ampakama Dulce Natural Syrah Rosé
Original food and wine pairings with Ampakama Dulce Natural Syrah Rosé
The Ampakama Dulce Natural Syrah Rosé of Winery Casa Montes matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef strogonoff, lamb collar with mustard or oriental stuffed vegetables.
Details and technical informations about Winery Casa Montes's Ampakama Dulce Natural Syrah Rosé.
Discover the grape variety: Duras
Duras noir is a grape variety that originated in France (Tarn). 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 medium-sized bunches and small grapes. Duras noir can be found in several vineyards: South-West, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Ampakama Dulce Natural Syrah Rosé from Winery Casa Montes are 0
Informations about the Winery Casa Montes
The Winery Casa Montes is one of of the world's great estates. It offers 50 wines for sale in the of San Juan to come and discover on site or to buy online.
The wine region of San Juan
San Juan is an important Argentinean wine-producing area, producing wines of increasing quality using traditional European Grape varieties. The wine region of San Juan covers the administrative area of the same name in the north-western corner of Argentina. The province sits between Mendoza and La Rioja, and is almost entirely contained within the mountainous foothills of the Andes. In terms of production Volume, San Juan is Argentina's second-largest wine region after Mendoza.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
