Winery Concha y ToroRosé
Pink wine
This wine generally goes well with beef and game (deer, venison).
The Rosé of the Winery Concha y Toro is in the top 70 of wines of Central Valley.
Wine flavors and olphactive analysis
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Winery Concha y Toro matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef stew express or rabbit with prunes.
Details and technical informations about Winery Concha y Toro's Rosé.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Rosé from Winery Concha y Toro are 2019, 2020, 0, 2018
Informations about the Winery Concha y Toro
The Winery Concha y Toro is one of of the world's great estates. It offers 167 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
