Winery Val Nord - Mendoza Roble Malbec Tinto

Winery Val NordMendoza Roble Malbec Tinto

The Mendoza Roble Malbec Tinto of Winery Val Nord is a wine from the region of Mendoza.
This wine generally goes well with
The Mendoza Roble Malbec Tinto of the Winery Val Nord is in the top 0 of wines of Mendoza.

Details and technical informations about Winery Val Nord's Mendoza Roble Malbec Tinto.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Black Monukka

Table grape with long bunches and elongated seedless (pipless) blue-black berries, thin skin and crunchy sweet flesh, with a soft, fruity flavour. Very rarely vinified. Grown in Central Asia, the Mediterranean, California and South Africa for fresh consumption, also used for premium raisins. Very old seedless black table grape variety, probably originating from Central Asia.

Informations about the Winery Val Nord

The winery offers 6 different wines.
Its wines get an average rating of 2.7.
It is in the top 3 of the best estates in the region
It is located in Mendoza

The Winery Val Nord is one of of the world's greatest estates. It offers 5 wines for sale in the of Mendoza to come and discover on site or to buy online.

Top wine Mendoza
In the top 30000 of of Argentina wines
In the top 25000 of of Mendoza wines
In the top 700000 of wines
In the top 1500000 wines of the world

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: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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