Winery MichangoAndreatta Torrontés Rosé
Pink wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or cured meat.
The Andreatta Torrontés Rosé of the Winery Michango is in the top 60 of wines of Catamarca.
Food and wine pairings with Andreatta Torrontés Rosé
Pairings that work perfectly with Andreatta Torrontés Rosé
Original food and wine pairings with Andreatta Torrontés Rosé
The Andreatta Torrontés Rosé of Winery Michango matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of texas style ribs / loin ribs, sliced tuna with tomato sauce or cambodian amok.
Details and technical informations about Winery Michango's Andreatta Torrontés Rosé.
Discover the grape variety: Krakhouna
Dry, structured and aromatic whites with a pale golden robe, ample palate and preserved acidity; aromas of citrus, ripe yellow fruits and mineral notes. Also made as orange wine vinified in qvevri (buried clay jar) with a tannic, oxidative Georgian profile. Pillar of Imeretian whites and aromatic signature of western Georgian viticulture. Indigenous white grape of Georgia, grown mainly in Imereti.
Informations about the Winery Michango
The Winery Michango is one of of the world's greatest estates. It offers 9 wines for sale in the of Catamarca to come and discover on site or to buy online.
The wine region of Catamarca
Andean province of northwest Argentina, vineyards in high-altitude valleys (Tinogasta, Santa Maria up to 3,000 m, among the world's highest), dry windy desert climate. Torrontes reigns in white: brilliantly aromatic with jasmine, rose, citrus, lychee, white peach and honeyed touch — the world apex of Argentina's emblematic grape (Muscat cousin). Supple Cereza, peppery Syrah, fruity Bonarda, mountain Cabernet and Malbec. Sunny floral whites.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
