The Winery H. Stagnari is one of the world's great estates. It offers 56 wines for sale in of Canelones to come and discover on site or to buy online.
Looking for the best Winery H. Stagnari wines in Canelones among all the wines in the region? Check out our tops of the best red, white or effervescent Winery H. Stagnari wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery H. Stagnari wines with technical and enological descriptions.
How Winery H. Stagnari wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of german recipe for marinated meat: sauerbraten, lamb kebab or duck breast with honey.
On the nose the red wine of Winery H. Stagnari. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit. In the mouth the red wine of Winery H. Stagnari. is a powerful with a nice balance between acidity and tannins.
Uruguay's main region north of Montevideo (~90% of national output). National star Tannat: powerful, structured reds with signature notes of blackberry, black plum, violet, leather, tobacco and spice, firm tannins and notable ageing potential — more Tannat planted here than in Madiran, its birthplace. Also round Merlot, peppery Cabernet Franc, spicy Syrah. Fresh saline Albarino whites.
Temperate maritime "Bordeaux-like" climate, Tannat introduced in 1870 by the Basque Harriague.
How Winery H. Stagnari wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rabbit with prunes, sea bass in mustard and rosemary wrappers or quiche without pastry.
On the nose the white wine of Winery H. Stagnari. often reveals types of flavors of tropical fruit.
Supple, fruity reds with a deep robe and melted tannins, featuring aromas of blackcurrant, blackberry, plum, violet, soft spices and garrigue notes. Good consistency and short-to-medium ageing capacity. Made in blends and as a single variety in Languedoc-Roussillon (IGP Pays d'Oc) and exported massively to China where it has become an emblematic quality signature. Also in Brazil and Argentina. A Cabernet Sauvignon × Grenache cross created in 1961 by Paul Truel in Montpellier.
How Winery H. Stagnari wines pair with each other generally quite well with dishes of beef, spicy food or sweet desserts such as recipes of wild boar with honey, fish with madras curry and coconut milk or chocolate fondant.
The state of a cloudy wine, due to the presence of colloidal suspensions that prevent the passage of light.
How Winery H. Stagnari wines pair with each other generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of the tartiflette wrap, duck breast with balsamic vinegar or sophie's tuna cake.
Full-bodied, exotic whites, rich and heady, with moderate acidity, showing opulent aromas of lychee, rose, mango, ginger, pink grapefruit and gentle spice. Made as aromatic dry, moelleux late-harvest and liquorous sélection de grains nobles. Star of Alsace AOC (one of the four noble varieties) and signature of Alto Adige (Tramin), Palatinate and Germany. A pink mutation of Traminer.
Planning a wine route in the of Canelones? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery H. Stagnari.
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
