Winery TacamaDon Manuel Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Don Manuel Petit Verdot of the Winery Tacama is in the top 5 of wines of Peru and in the top 5 of wines of Ica.
Wine flavors and olphactive analysis
On the nose the Don Manuel Petit Verdot of Winery Tacama in the region of Ica often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Don Manuel Petit Verdot
Pairings that work perfectly with Don Manuel Petit Verdot
Original food and wine pairings with Don Manuel Petit Verdot
The Don Manuel Petit Verdot of Winery Tacama matches generally quite well with dishes of beef or mature and hard cheese such as recipes of monkfish with vegetable tagliatelle or quiche with comté cheese and cured ham.
Details and technical informations about Winery Tacama's Don Manuel Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). 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. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Don Manuel Petit Verdot from Winery Tacama are 2016, 0, 2015, 2017 and 2014.
Informations about the Winery Tacama
The Winery Tacama is one of of the world's greatest estates. It offers 44 wines for sale in the of Ica to come and discover on site or to buy online.
The wine region of Ica
Peruvian region ~300 km south of Lima on the Pacific coast, heart of Pisco. Dry desert climate, draining sandy soils, Andean irrigation. Signature Pisco as national eau-de-vie (no wood ageing) with fresh grape, white flowers, citrus, tropical fruits and muscat notes. Aromatic pisquera varieties (Italia, Moscatel, Albilla, Torontel) and non-aromatic (Quebranta, Negra Criolla, Mollar).
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
