Winery PolOpuesto - Mala Hierba

Winery PolOpuestoMala Hierba

The Mala Hierba of Winery PolOpuesto is a wine from the region of Mendoza.
This wine generally goes well with
The Mala Hierba of the Winery PolOpuesto is in the top 0 of wines of Mendoza.

Details and technical informations about Winery PolOpuesto's Mala Hierba.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Feteasca Alba

Expressive aromatic whites in dry, semi-dry, sweet and liqueur styles; pale golden to amber hue depending on vinification; ample body and fresh acidity; discreet muscat signature with white flowers (acacia), white-fleshed fruits (peach) and honeyed notes. Star of Cotnari DOC, a historic sweet liqueur wine from Moldavia. Native Romanian white grape, one of the oldest and most widely planted varieties in the country.

Last vintages of this wine

Mala Hierba - 0
In the top 0 of of Mendoza wines
Average rating: 3.61110.50

The best vintages of Mala Hierba from Winery PolOpuesto are 0

Informations about the Winery PolOpuesto

The winery offers 11 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Mendoza

The Winery PolOpuesto is one of of the world's greatest estates. It offers 10 wines for sale in the of Mendoza to come and discover on site or to buy online.

Top wine Mendoza
In the top 20000 of of Argentina wines
In the top 550 of of Mendoza wines
In the top 300000 of wines
In the top 550000 wines of the world

The wine region of Mendoza

World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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