Winery La ConcepciónInfinitum Rosé Blend
Pink wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Infinitum Rosé Blend of the Winery La Concepción is in the top 90 of wines of Bolivia and in the top 80 of wines of Tarija.
Food and wine pairings with Infinitum Rosé Blend
Pairings that work perfectly with Infinitum Rosé Blend
Original food and wine pairings with Infinitum Rosé Blend
The Infinitum Rosé Blend of Winery La Concepción matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf en daube, shoulder of lamb on a bed of potatoes or blanquette of veal.
Details and technical informations about Winery La Concepción's Infinitum Rosé Blend.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Infinitum Rosé Blend from Winery La Concepción are 0, 2019
Informations about the Winery La Concepción
The Winery La Concepción is one of of the world's greatest estates. It offers 21 wines for sale in the of Tarija to come and discover on site or to buy online.
The wine region of Tarija
The wine region of Tarija of Bolivia. Wineries and vineyards like the Domaine Campos de Solana or the Domaine Aranjuez produce mainly wines red, white and pink. The most planted grape varieties in the region of Tarija are Cabernet-Sauvignon, Tannat and Merlot, they are then used in wines in blends or as a single variety. On the nose of Tarija often reveals types of flavors of oak, blackberry or pepper and sometimes also flavors of black fruits, cheese or cedar.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
