Winery Edgard CarterEl Sereno
Red wine
This wine generally goes well with beef and spicy food.
Wine flavors and olphactive analysis
On the nose the El Sereno of Winery Edgard Carter 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 El Sereno
Pairings that work perfectly with El Sereno
Original food and wine pairings with El Sereno
The El Sereno of Winery Edgard Carter matches generally quite well with dishes of beef or spicy food such as recipes of boles de picolat (catalan meatballs) or turkey paupiettes in poultry sauce.
Details and technical informations about Winery Edgard Carter's El Sereno.
Discover the grape variety: Durize
A very old variety, certainly originating from the Aosta Valley (Italy). According to published genetic analyses, it is directly related to the roussin and is the granddaughter of the cornalin from Valais. Nowadays, it is mainly cultivated in Switzerland and is practically endangered.
Last vintages of this wine
The best vintages of El Sereno from Winery Edgard Carter are 2018, 2016, 0, 2019
Informations about the Winery Edgard Carter
The Winery Edgard Carter is one of of the world's greatest estates. It offers 3 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: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
