Winery VoladaCarmenère
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Carmenère from the Winery Volada
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carmenère of Winery Volada in the region of Central Valley is a powerful.
Food and wine pairings with Carmenère
Pairings that work perfectly with Carmenère
Original food and wine pairings with Carmenère
The Carmenère of Winery Volada matches generally quite well with dishes of beef, pasta or lamb such as recipes of boles de picolat (catalan meatballs), wok of chinese noodles with vegetables or lamb stew with melting peppers.
Details and technical informations about Winery Volada's Carmenère.
Discover the grape variety: Carmenère
Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.
Last vintages of this wine
The best vintages of Carmenère from Winery Volada are 2018, 2015, 2016, 0 and 2017.
Informations about the Winery Volada
The Winery Volada is one of of the world's greatest estates. It offers 11 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
