Winery Finca TerranostraRed
Red wine
This wine is a blend of 2 varietals which are the Malbec and the Tempranillo.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Red of Winery Finca Terranostra in the region of Mendoza often reveals types of flavors of microbio, red fruit or black fruit.
Food and wine pairings with Red
Pairings that work perfectly with Red
Original food and wine pairings with Red
The Red of Winery Finca Terranostra matches generally quite well with dishes of beef, lamb or pork such as recipes of venison leg in casserole, greek-style shepherd's pie or eggs in meurette.
Details and technical informations about Winery Finca Terranostra's Red.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Red from Winery Finca Terranostra are 2019, 2020, 2018, 2017 and 2016.
Informations about the Winery Finca Terranostra
The Winery Finca Terranostra is one of of the world's greatest estates. It offers 7 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
