Winery ReservadoTierra de los Andes Rosé
Pink wine
In the mouth this pink wine is a .
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Tierra de los Andes Rosé from the Winery Reservado
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tierra de los Andes Rosé of Winery Reservado in the region of Central Valley is a .
Food and wine pairings with Tierra de los Andes Rosé
Pairings that work perfectly with Tierra de los Andes Rosé
Original food and wine pairings with Tierra de los Andes Rosé
The Tierra de los Andes Rosé of Winery Reservado matches generally quite well with dishes of shellfish, spicy food or mature and hard cheese such as recipes of seafood pie, sun wheat or real savoyard fondue.
Details and technical informations about Winery Reservado's Tierra de los Andes Rosé.
Discover the grape variety: Divico
Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.
Informations about the Winery Reservado
The Winery Reservado is one of of the world's great estates. It offers 30 wines for sale in the of Central Valley to come and discover on site or to buy online.
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.
News related to this wine
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
