Winery San MicheleTorre di Luna Tinto Seco
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Torre di Luna Tinto Seco
Pairings that work perfectly with Torre di Luna Tinto Seco
Original food and wine pairings with Torre di Luna Tinto Seco
The Torre di Luna Tinto Seco of Winery San Michele matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef lark, lamb tagine with prunes or duck and peach brochettes.
Details and technical informations about Winery San Michele's Torre di Luna Tinto Seco.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Torre di Luna Tinto Seco from Winery San Michele are 2015, 0, 2013
Informations about the Winery San Michele
The Winery San Michele is one of of the world's great estates. It offers 17 wines for sale in the of Santa Catarina to come and discover on site or to buy online.
The wine region of Santa Catarina
Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines. It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.
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.
