Winery ViniterraPinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, lean fish or shellfish.
Taste structure of the Pinot Grigio from the Winery Viniterra
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio of Winery Viniterra in the region of Mendoza is a .
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery Viniterra matches generally quite well with dishes of shellfish, vegetarian or lean fish such as recipes of shrimp and cherry tomato quiche, light tuna-tomato quiche (without cream) or papillote of fish with cumin onions.
Details and technical informations about Winery Viniterra's Pinot Grigio.
Discover the grape variety: Raisaine
Most certainly Ardéchoise, formerly cultivated in the region of Privas, Aubenas, Joyeuse and Largentière. It is the result of a natural intra-specific crossing between the black ribier and the red grec. Today, Raisaine is totally absent from the vineyards and is therefore in danger of disappearing, although it is listed in the Official Catalogue of Wine Grapes, list A.
Last vintages of this wine
The best vintages of Pinot Grigio from Winery Viniterra are 2012, 2011, 2014, 0 and 2013.
Informations about the Winery Viniterra
The Winery Viniterra is one of of the world's great estates. It offers 57 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
