Winery Ochagavia - Demi Sec

Winery OchagaviaDemi Sec

The Demi Sec of Winery Ochagavia is a sparkling wine from the region of Central Valley.
This wine generally goes well with

Details and technical informations about Winery Ochagavia's Demi Sec.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Rubilande

Rubilande rosé is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Rubilande rosé can be found in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.

Informations about the Winery Ochagavia

The winery offers 45 different wines.
Its wines get an average rating of 3.3.
This winery is part of the Carolina Wine Brands.
It is in the top 35 of the best estates in the region
It is located in Central Valley

The Winery Ochagavia is one of of the world's great estates. It offers 35 wines for sale in the of Central Valley to come and discover on site or to buy online.

Top wine Central Valley
In the top 30000 of of Chile wines
In the top 5500 of of Central Valley wines
In the top 95000 of sparkling wines
In the top 1500000 wines of the world

The wine region of Central Valley

The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.

The word of the wine: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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