Winery Familia CrottaChenin Blanc - Ugni Blanc
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Chenin Blanc - Ugni Blanc
Pairings that work perfectly with Chenin Blanc - Ugni Blanc
Original food and wine pairings with Chenin Blanc - Ugni Blanc
The Chenin Blanc - Ugni Blanc of Winery Familia Crotta matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of arroz de marisco, impromptu fish fillets with cream and shallots or express cherry clafoutis.
Details and technical informations about Winery Familia Crotta's Chenin Blanc - Ugni Blanc.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Last vintages of this wine
The best vintages of Chenin Blanc - Ugni Blanc from Winery Familia Crotta are 0
Informations about the Winery Familia Crotta
The Winery Familia Crotta is one of of the world's great estates. It offers 36 wines for sale in the of Mendoza to come and discover on site or to buy online.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
