Winery SañogastaClassic Torrontés
wine
This wine generally goes well with
The Classic Torrontés of the Winery Sañogasta is in the top 0 of wines of Famatina.
Details and technical informations about Winery Sañogasta's Classic Torrontés.
Discover the grape variety: Samsó
Structured, intensely coloured reds with a deep ruby colour, firm tannins and dense, alcoholic palate, showing signature aromas of red and black fruits (cherry, blackberry), liquorice, spices, Mediterranean garrigue and balsamic notes. Good ageing potential. A component of the great modern Catalan reds from DO Empordà, Penedès, Priorat and Montsant. Catalan synonym for carignan (sometimes cinsault depending on the region), a historic Mediterranean black variety.
Informations about the Winery Sañogasta
The Winery Sañogasta is one of of the world's greatest estates. It offers 3 wines for sale in the of Famatina to come and discover on site or to buy online.
The wine region of Famatina
Andean valley of La Rioja Argentina between the Famatina and Velasco ranges, altitude vineyards 900-1,400 m, arid climate with strong temperature swings. Torrontes Riojano reigns in white: brilliantly aromatic with jasmine, rose, citrus, lychee, white peach and honeyed touch — the world apex of Argentina's emblematic grape, lively and refreshing. Dense Malbec (blackberry, plum, violet), peppery Syrah, supple Bonarda, Cabernet as complement. Floral high-altitude whites.
The wine region of La Rioja
Wine province of northwest Argentina, historical cradle of national viticulture at over 1,100 m altitude. Torrontés Riojano signature as king white: aromatic and expressive with signature notes of rose, jasmine, white peach, citrus and a musky touch, dry yet round palate — the most expressive of Argentina's three Torrontés, cousin of Muscat. Also dense Malbec, spicy Syrah, supple Bonarda, firm Cabernet. Dry sunny continental climate, drip irrigation.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
