Winery Quinta da Matriculada - Dindoulee Rosé

Winery Quinta da MatriculadaDindoulee Rosé

The Dindoulee Rosé of Winery Quinta da Matriculada is a wine from the region of Minas Gerais.
This wine generally goes well with
The Dindoulee Rosé of the Winery Quinta da Matriculada is in the top 0 of wines of Minas Gerais.

Details and technical informations about Winery Quinta da Matriculada's Dindoulee Rosé.

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

Discover the grape variety: Oseleta

Intensely coloured, structured reds with an inky near-black robe, firm tannins and fresh acidity. Aromas of blackberry, blackcurrant, black plum, spices, liquorice and pronounced balsamic notes. Fine ageing potential. Rediscovered in the 1980s after near-extinction, it enriches modern blends of Valpolicella DOC, Amarone della Valpolicella DOCG and Ripasso, adding colour, structure and complexity. Very ancient native Venetian variety.

Informations about the Winery Quinta da Matriculada

The winery offers 5 different wines.
Its wines get an average rating of 3.5.
It is in the top 5 of the best estates in the region
It is located in Minas Gerais
Find the Winery Quinta da Matriculada on Facebook

The Winery Quinta da Matriculada is one of of the world's greatest estates. It offers 3 wines for sale in the of Minas Gerais to come and discover on site or to buy online.

Top wine Minas Gerais
In the top 6500 of of Brazil wines
In the top 200 of of Minas Gerais wines
In the top 40000 of wines
In the top 800000 wines of the world

The wine region of Minas Gerais

Brazilian southeast state (south of Belo Horizonte), altitude vineyards between 800 and 1,000 m (Caldas, Andradas), pioneer of double-pruning allowing winter harvest — dry season with mild temperatures. Signature Syrah as red king: deep and spicy with blackberry, black cherry, violet, black pepper, smoked bacon and floral touch, firm tannins — comparable to modern Rhones. Vivid and aromatic Sauvignon Blanc (grapefruit, boxwood).

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

Other wines of Winery Quinta da Matriculada

See all wines from Winery Quinta da Matriculada

Other wines of Minas Gerais

See the best wines from of Minas Gerais