Winery Top Winemakers5x20 M
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with 5x20 M
Pairings that work perfectly with 5x20 M
Original food and wine pairings with 5x20 M
The 5x20 M of Winery Top Winemakers matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast pork with pineapple, shoulder of lamb stuffed with cognac or red mullet fillets in saffron sauce.
Details and technical informations about Winery Top Winemakers's 5x20 M.
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 5x20 M from Winery Top Winemakers are 2010, 0
Informations about the Winery Top Winemakers
The Winery Top Winemakers is one of of the world's greatest estates. It offers 12 wines for sale in the of Aconcagua to come and discover on site or to buy online.
The wine region of Aconcagua
The Aconcagua Valley is a wine-producing region of Chile, located 100 kilometres (60 miles) North of the capital, Santiago. It was Long thought that this hot, Dry valley was not suitable for growing wine grapes but the quality of the region's modern-day Cabernet Sauvignon, Syrah and Merlot has robustly reversed this opinion. The Aconcagua Valley is found on the east side of the Aconcagua region, one of Chile's four main producing regions. It takes its name from the eponymous river flowing through it, which in turn is named after the 6,960 meter-high (2,284ft) Mt.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
