Winery Terrazas de los AndesSingle Vineyard (El Yaima) Petit Manseng
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Single Vineyard (El Yaima) Petit Manseng of Winery Terrazas de los Andes in the region of Mendoza often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of tree fruit, tropical fruit.
Details and technical informations about Winery Terrazas de los Andes's Single Vineyard (El Yaima) Petit Manseng.
Discover the grape variety: Petit Manseng
Petit Manseng is a white grape variety of Pyrenean origin. Its small berries have a hard, well-ventilated skin, which allows Petit Manseng to resist grey rot. On the other hand, this variety is very sensitive to noble rot, which concentrates the aromas and makes it possible to produce remarkable sweet wines with flavours of exotic fruits, grapefruit, honey, gingerbread, etc. Rich in alcohol and acidity, these wines are very well balanced and very fine. petit manseng also produces fruity dry white wines. It is also used in the AOC Béarn, Jurançon, Pacherenc-du-Vic-Bilh, Tursan...
Last vintages of this wine
The best vintages of Single Vineyard (El Yaima) Petit Manseng from Winery Terrazas de los Andes are 2015, 2014, 2010, 2008 and 2004.
Informations about the Winery Terrazas de los Andes
The Winery Terrazas de los Andes is one of of the world's greatest estates. It offers 63 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
