Winery La VueltaTorrontes
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, spicy food or aperitif.
Taste structure of the Torrontes from the Winery La Vuelta
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Torrontes of Winery La Vuelta in the region of Mendoza is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Torrontes of Winery La Vuelta in the region of Mendoza often reveals types of flavors of microbio, vegetal or oak and sometimes also flavors of tree fruit, citrus fruit or floral.
Food and wine pairings with Torrontes
Pairings that work perfectly with Torrontes
Original food and wine pairings with Torrontes
The Torrontes of Winery La Vuelta matches generally quite well with dishes of spicy food, vegetarian or aperitif such as recipes of veal axoa (basque country), vegan leek and tofu quiche or cake with olives and bacon.
Details and technical informations about Winery La Vuelta's Torrontes.
Discover the grape variety: Muscat de Roussé
Intraspecific cross between Hamburg Muscat and Cardinal, obtained in 1973 at the Roussé viticultural station (Bulgaria).
Last vintages of this wine
The best vintages of Torrontes from Winery La Vuelta are 2015, 2014, 2011, 2013 and 0.
Informations about the Winery La Vuelta
The Winery La Vuelta is one of of the world's greatest estates. It offers 16 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
