Winery LibertasCarménère
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Carménère from the Winery Libertas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carménère of Winery Libertas in the region of Central Valley is a powerful with a nice freshness.
Food and wine pairings with Carménère
Pairings that work perfectly with Carménère
Original food and wine pairings with Carménère
The Carménère of Winery Libertas matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef fillet in a crust, cannelloni with brocciu from jeanne or couscous without couscous maker.
Details and technical informations about Winery Libertas's Carménère.
Discover the grape variety: Carmenère
Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.
Last vintages of this wine
The best vintages of Carménère from Winery Libertas are 2017, 2014, 2015, 0 and 2016.
Informations about the Winery Libertas
The Winery Libertas is one of of the world's greatest estates. It offers 21 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
