Winery ImprevistoPetit Verdot Roble
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Petit Verdot Roble
Pairings that work perfectly with Petit Verdot Roble
Original food and wine pairings with Petit Verdot Roble
The Petit Verdot Roble of Winery Imprevisto matches generally quite well with dishes of beef or mature and hard cheese such as recipes of oxtail with seed sauce or chicken and chorizo brochettes.
Details and technical informations about Winery Imprevisto's Petit Verdot Roble.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Petit Verdot Roble from Winery Imprevisto are 2014
Informations about the Winery Imprevisto
The Winery Imprevisto is one of of the world's greatest estates. It offers 1 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.
News related to this wine
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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.
