Winery Finca La CeliaLa Finca Malbec Rosé
Pink wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with La Finca Malbec Rosé
Pairings that work perfectly with La Finca Malbec Rosé
Original food and wine pairings with La Finca Malbec Rosé
The La Finca Malbec Rosé of Winery Finca La Celia matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of sweet and sour turkish dumpling soup (eksili köfte), silvia's quick wolf fillet or ham and port cakes.
Details and technical informations about Winery Finca La Celia's La Finca Malbec Rosé.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of La Finca Malbec Rosé from Winery Finca La Celia are 2009, 0
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
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
