Winery RivusPinot Noir Roble
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pinot Noir Roble from the Winery Rivus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir Roble of Winery Rivus in the region of Patagonia is a .
Food and wine pairings with Pinot Noir Roble
Pairings that work perfectly with Pinot Noir Roble
Original food and wine pairings with Pinot Noir Roble
The Pinot Noir Roble of Winery Rivus matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stuffed peppers, veal chop normandy style or rabbit with mustard, thyme and cream.
Details and technical informations about Winery Rivus's Pinot Noir Roble.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Pinot Noir Roble from Winery Rivus are 0
Informations about the Winery Rivus
The Winery Rivus is one of of the world's great estates. It offers 17 wines for sale in the of Patagonia to come and discover on site or to buy online.
The wine region of Patagonia
Argentina's wine frontier, cool continental climate at low altitude (~200 m), strong natural acidity. Signature Pinot Noir, now a regional emblem: fine, silky reds with signature notes of tart cherry, raspberry, wild strawberry, undergrowth, violet and sweet spices, delicate tannins and taut freshness — a southern Burgundian style. Also Malbec fresher than in the north, round Merlot. Taut Sémillon, Sauvignon, Chardonnay, Riesling whites.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
