Winery Ocho VientosVanguardia Tannat Rosé
wine
This wine generally goes well with
The Vanguardia Tannat Rosé of the Winery Ocho Vientos is in the top 0 of wines of Atlàntida.
Details and technical informations about Winery Ocho Vientos's Vanguardia Tannat Rosé.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Informations about the Winery Ocho Vientos
The Winery Ocho Vientos is one of of the world's greatest estates. It offers 5 wines for sale in the of Atlàntida to come and discover on site or to buy online.
The wine region of Atlàntida
The wine region of Atlàntida is located in the region of Coastal Region of Uruguay. Wineries and vineyards like the Domaine Vientos or the Domaine Vientos produce mainly wines red, white and sweet. The most planted grape varieties in the region of Atlàntida are Tannat, Chardonnay and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Atlàntida often reveals types of flavors of tree fruit, citrus fruit or non oak and sometimes also flavors of earth, microbio or vegetal.
The wine region of Coastal Region
The wine region of Coastal Region of Uruguay. Wineries and vineyards like the Domaine Vientos or the Domaine Ambeloui produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Coastal Region are Tannat, Chardonnay and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Coastal Region often reveals types of flavors of cherry, eucalyptus or dried fruit and sometimes also flavors of floral, black fruit or red fruit.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
