Winery Finca La CeliaAngaro Torrontes
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, spicy food or aperitif.
Taste structure of the Angaro Torrontes from the Winery Finca La Celia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Angaro Torrontes of Winery Finca La Celia in the region of Mendoza is a powerful with a nice freshness.
Food and wine pairings with Angaro Torrontes
Pairings that work perfectly with Angaro Torrontes
Original food and wine pairings with Angaro Torrontes
The Angaro Torrontes of Winery Finca La Celia matches generally quite well with dishes of spicy food, vegetarian or aperitif such as recipes of pork colombo, broccoli and blue cheese quiche without pastry or tuna, tomato and olive cake.
Details and technical informations about Winery Finca La Celia's Angaro Torrontes.
Discover the grape variety: Sauvignon-Rytos
Aromatic, lively whites with a pale golden colour, airy palate with preserved acidity, showing aromas of citrus (lemon, grapefruit), white flowers and herbal notes reminiscent of Sauvignon Blanc. Productive and disease resistant. Grown in small quantities for sustainably managed vineyards, part of the new generation of resistant varieties. White hybrid obtained from a resistant crossing involving Sauvignon Blanc.
Informations about the Winery Finca La Celia
The Winery Finca La Celia is one of of the world's great estates. It offers 92 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
