Winery Mi Terruño Torrontés
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 Torrontés from the Winery Mi Terruño
Light
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Bold
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Torrontés of Winery Mi Terruño in the region of Mendoza is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Torrontés of Winery Mi Terruño in the region of Mendoza often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of tree fruit, citrus fruit or floral.
Food and wine pairings with Torrontés
Pairings that work perfectly with Torrontés
Original food and wine pairings with Torrontés
The Torrontés of Winery Mi Terruño matches generally quite well with dishes of spicy food, vegetarian or aperitif such as recipes of macaroonade from sète, zucchini quiche or fried onions.
Details and technical informations about Winery Mi Terruño's Torrontés.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Last vintages of this wine
The best vintages of Torrontés from Winery Mi Terruño are 2014, 2017, 2013, 2012 and 2018.
Informations about the Winery Mi Terruño
The Winery Mi Terruño is one of of the world's great estates. It offers 26 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.