Bodega A16 - Punto Ar Torrontés

Bodega A16Punto Ar Torrontés

Wine of Argentina Sparkling wine of Mendoza of Argentina
3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Punto Ar Torrontés of Bodega A16 is a sparkling wine from the region of Mendoza.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or cured meat.

Details and technical informations about Bodega A16's Punto Ar Torrontés.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Areny Tcherny

Most certainly Armenian.

Last vintages of this wine

Punto Ar Torrontés - 2016
In the top 100 of of Mendoza wines
Average rating: 3.411100
Punto Ar Torrontés - 0
In the top 100 of of Mendoza wines
Average rating: 3.411100

The best vintages of Punto Ar Torrontés from Bodega A16 are 2016, 0

Informations about the Bodega A16

The winery offers 24 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Mendoza

The Bodega A16 is one of of the world's great estates. It offers 25 wines for sale in the of Mendoza to come and discover on site or to buy online.

Top wine Mendoza
In the top 20000 of of Argentina wines
In the top 15000 of of Mendoza wines
In the top 65000 of sparkling wines
In the top 800000 wines of the world

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: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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