Winery TacamaQuantum Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Quantum Petit Verdot of the Winery Tacama is in the top 50 of wines of Peru and in the top 50 of wines of Ica.
Food and wine pairings with Quantum Petit Verdot
Pairings that work perfectly with Quantum Petit Verdot
Original food and wine pairings with Quantum Petit Verdot
The Quantum Petit Verdot of Winery Tacama matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef kidney or avocado, tomato and sheep's tomato salad.
Details and technical informations about Winery Tacama's Quantum Petit Verdot.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of Quantum Petit Verdot from Winery Tacama are 0, 2009
Informations about the Winery Tacama
The Winery Tacama is one of of the world's great 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
