Winery TomeroProgenie Brut Nature
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Progenie Brut Nature of Winery Tomero in the region of Mendoza often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Progenie Brut Nature
Pairings that work perfectly with Progenie Brut Nature
Original food and wine pairings with Progenie Brut Nature
The Progenie Brut Nature of Winery Tomero matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal paupiettes with cider, flemish carbonnade or aiguillette of duck with honey.
Details and technical informations about Winery Tomero's Progenie Brut Nature.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Progenie Brut Nature from Winery Tomero are 2017, 0
Informations about the Winery Tomero
The Winery Tomero is one of of the world's greatest estates. It offers 22 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
