Bodegas EtchartLate Harvest (Cosecha Tardía) Torrontés
Sweet wine
This wine generally goes well with vegetarian, spicy food or aperitif.
Wine flavors and olphactive analysis
On the nose the Late Harvest (Cosecha Tardía) Torrontés of Bodegas Etchart in the region of Salta often reveals types of flavors of honey, earth or tree fruit.
Food and wine pairings with Late Harvest (Cosecha Tardía) Torrontés
Pairings that work perfectly with Late Harvest (Cosecha Tardía) Torrontés
Original food and wine pairings with Late Harvest (Cosecha Tardía) Torrontés
The Late Harvest (Cosecha Tardía) Torrontés of Bodegas Etchart matches generally quite well with dishes of spicy food, vegetarian or aperitif such as recipes of kefta, quiche without pastry, courgette and blue cheese or toast with foie gras and gingerbread.
Details and technical informations about Bodegas Etchart's Late Harvest (Cosecha Tardía) Torrontés.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of Late Harvest (Cosecha Tardía) Torrontés from Bodegas Etchart are 2011, 2013, 2012, 2016 and 2014.
Informations about the Bodegas Etchart
The Bodegas Etchart is one of of the world's great estates. It offers 55 wines for sale in the of Salta to come and discover on site or to buy online.
The wine region of Salta
Salta, in the far North of Argentina, is home to some of the world's most extreme Vineyard sites. As is the case in Catamarca to the South and Jujuy to the northwest, Salta's vineyards are often located amid mountainous terrain with some reaching altitudes of just over 3,000 meters (9840ft) above sea level. The viticultural area is mainly concentrated to Cafayate of the Calchaqui Valley. Argentina's signature Grape varieties of Torrontes and Malbec are Salta's top performers, producing Bright, intensely flavored wines.
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The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
