Winery Cielo y TierraCallejon de las Brujas Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Callejon de las Brujas Petit Verdot
Pairings that work perfectly with Callejon de las Brujas Petit Verdot
Original food and wine pairings with Callejon de las Brujas Petit Verdot
The Callejon de las Brujas Petit Verdot of Winery Cielo y Tierra matches generally quite well with dishes of beef or mature and hard cheese such as recipes of wild boar stew in burgundy style or cheese cromesquis.
Details and technical informations about Winery Cielo y Tierra's Callejon de las Brujas 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 Callejon de las Brujas Petit Verdot from Winery Cielo y Tierra are 2019, 0
Informations about the Winery Cielo y Tierra
The Winery Cielo y Tierra is one of of the world's greatest estates. It offers 17 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
