Winery Intipalka Valle del SolTannat
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Tannat of the Winery Intipalka Valle del Sol is in the top 20 of wines of Peru and in the top 20 of wines of Ica.
Wine flavors and olphactive analysis
On the nose the Tannat of Winery Intipalka Valle del Sol in the region of Ica often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or red fruit.
Food and wine pairings with Tannat
Pairings that work perfectly with Tannat
Original food and wine pairings with Tannat
The Tannat of Winery Intipalka Valle del Sol matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pasticcio (greece), merguez - courgettes gratin (leftover barbecue) or chicken curry with coconut milk and cashew nuts.
Details and technical informations about Winery Intipalka Valle del Sol's Tannat.
Discover the grape variety: Aragonez
Full-bodied, deeply coloured reds with a dark ruby robe, firm tannins and a dense palate, showing signature aromas of black fruits (blackberry, cassis), plum, tobacco, leather, spice and balsamic notes. Fine ageing potential and a distinctly Iberian character. The pillar of great Alentejo DOC reds, present in Douro DOC and a component of Port. The Portuguese synonym for Tempranillo, the iconic Iberian black grape grown throughout southern Portugal.
Last vintages of this wine
The best vintages of Tannat from Winery Intipalka Valle del Sol are 2019, 2009, 2017, 2015 and 2014.
Informations about the Winery Intipalka Valle del Sol
The Winery Intipalka Valle del Sol is one of of the world's great estates. It offers 16 wines for sale in the of Ica to come and discover on site or to buy online.
The wine region of Ica
Peruvian region ~300 km south of Lima on the Pacific coast, heart of Pisco. Dry desert climate, draining sandy soils, Andean irrigation. Signature Pisco as national eau-de-vie (no wood ageing) with fresh grape, white flowers, citrus, tropical fruits and muscat notes. Aromatic pisquera varieties (Italia, Moscatel, Albilla, Torontel) and non-aromatic (Quebranta, Negra Criolla, Mollar).
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
