Winery Casa DonosoPerla Negra Red
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Carmenère and the Malbec.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
The Perla Negra Red of the Winery Casa Donoso is in the top 10 of wines of Maule Valley.
Taste structure of the Perla Negra Red from the Winery Casa Donoso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Perla Negra Red of Winery Casa Donoso in the region of Central Valley is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Perla Negra Red of Winery Casa Donoso in the region of Central Valley often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Perla Negra Red
Pairings that work perfectly with Perla Negra Red
Original food and wine pairings with Perla Negra Red
The Perla Negra Red of Winery Casa Donoso matches generally quite well with dishes of beef, pasta or veal such as recipes of flemish beer stew, mascarpone pasta with tomato sauce or calf sweetbread with mushrooms.
Details and technical informations about Winery Casa Donoso's Perla Negra Red.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Perla Negra Red from Winery Casa Donoso are 2011, 2012, 2009, 2005 and 2015.
Informations about the Winery Casa Donoso
The Winery Casa Donoso is one of of the world's greatest estates. It offers 28 wines for sale in the of Maule Valley to come and discover on site or to buy online.
The wine region of Maule Valley
Maule Valley is the largest wine-producing region in Chile other than the Central Valley, of which it is a Part. It has 75,000 acres (30,000ha) under Vine, and has traditionally been associated with quantity rather than quality. But this is rapidly changing – the bulk-producing Pais vine is gradually being replaced with more international varieties such as Cabernet Sauvignon and Carmenère, and careful winemaking practices are being employed to make some world-class red wines from old-vine Carignan. The Central Valley itself runs between the Andes and the Coastal Mountains from the Chilean capital of Santiago in the North to the up-and-coming region of Bío Bío in the South.
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.
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The word of the wine: Smooth
Said of a wine that has a mouthfeel reminiscent of the creamy texture of fats.
