Winery Hacienda del PlataReflejo Rosé
Pink wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Reflejo Rosé
Pairings that work perfectly with Reflejo Rosé
Original food and wine pairings with Reflejo Rosé
The Reflejo Rosé of Winery Hacienda del Plata matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), panga curry or savoyard tarts.
Details and technical informations about Winery Hacienda del Plata's Reflejo 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 Reflejo Rosé from Winery Hacienda del Plata are 0
Informations about the Winery Hacienda del Plata
The Winery Hacienda del Plata is one of of the world's great estates. It offers 20 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.
