Winery ViamonteMima Torrontés
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, spicy food or aperitif.
Taste structure of the Mima Torrontés from the Winery Viamonte
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mima Torrontés of Winery Viamonte in the region of Mendoza is a powerful with a nice freshness.
Food and wine pairings with Mima Torrontés
Pairings that work perfectly with Mima Torrontés
Original food and wine pairings with Mima Torrontés
The Mima Torrontés of Winery Viamonte matches generally quite well with dishes of spicy food, vegetarian or aperitif such as recipes of lamb shoulder confit, goat cheese and bacon quiche or fresh sardine rillettes.
Details and technical informations about Winery Viamonte's Mima Torrontés.
Discover the grape variety: Ugni
Ugni blanc is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small to medium sized grapes. Ugni blanc can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Armagnac, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Mima Torrontés from Winery Viamonte are 2019, 0
Informations about the Winery Viamonte
The Winery Viamonte is one of of the world's great estates. It offers 37 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: 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.
