Winery TrapicheAlaris Dulce Cosecha
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
Food and wine pairings with Alaris Dulce Cosecha
Pairings that work perfectly with Alaris Dulce Cosecha
Original food and wine pairings with Alaris Dulce Cosecha
The Alaris Dulce Cosecha of Winery Trapiche matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of pasta salad with surimi, squid rings with tomato or king's cake with frangipane.
Details and technical informations about Winery Trapiche's Alaris Dulce Cosecha.
Discover the grape variety: Molette
Molette blanc is a grape variety that originated in France (Savoie). 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 medium-sized bunches and small grapes. The Molette blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Alaris Dulce Cosecha from Winery Trapiche are 2020, 2015, 2019, 2018 and 2011.
Informations about the Winery Trapiche
The Winery Trapiche is one of of the world's great estates. It offers 343 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: 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.
