Winery Finca La AnitaLuna Syrah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Luna Syrah of the Winery Finca La Anita is in the top 30 of wines of Mendoza.
Taste structure of the Luna Syrah from the Winery Finca La Anita
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Luna Syrah of Winery Finca La Anita in the region of Mendoza is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Luna Syrah
Pairings that work perfectly with Luna Syrah
Original food and wine pairings with Luna Syrah
The Luna Syrah of Winery Finca La Anita matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of bernard's potée, lamb chops with honey and spices or boar in civet.
Details and technical informations about Winery Finca La Anita's Luna Syrah.
Discover the grape variety: Pardotte
An old Bordeaux grape variety, now in danger of extinction, once cultivated in the Gironde marshes, but registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Luna Syrah from Winery Finca La Anita are 2006, 2018, 2017, 0 and 2016.
Informations about the Winery Finca La Anita
The Winery Finca La Anita is one of of the world's great estates. It offers 58 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
