Amalaya de Colomé Valle Calchaquí 2009
Grapes were hand harvested in 30-pound boxes, delivered to the winery and hand sorted. Ater 4 days of cold maceration, fermentation was slow, using selected yeast. Maceration lasted 18 to 20 days. Maltolacic fermentation in stainless steel tanks. Once Maltolacic fermentation was completed, 20% of the wine was aged in French oak during 10 months. It was the ﬁned using egg whites from our biodynamic farm.
External Reviews for Amalaya de Colomé Valle Calchaquí
Dunkles rot mit Purpurreflexen Aromen: Feigen, Korinthen, Kirschen und Gewürze Mittlerer Körper, gut integrierte Säure, würzig, erdige Komponente, trockenbeerig, weiche Gerbstoffe, lang und samtig im Abgang
Food Pairings for Amalaya de Colomé Valle Calchaquí
The color is deep magenta with red hues. The aromas begin with a top note of roses and violets followed by a red fruit proﬁle of cherries and strawberries with hints of white pepper. The ﬂavors are similar, with exotic plum and berry wrapped in a sweet, wet clay, earthy background. The entry on the palate is smooth, moving to full bodied and silky with a persistent ﬁnish.