Vinodata

Description du Produit

Non-vintage (2009-2011) Perverso is a solera blend from 2009 à 2011 with ageing in barrel. The wine is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Carignan. Winemaking was the result of Pilar Miranda & Álvaro Peña teamwork.

Solera is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. The purpose of this labor-intensive process is the maintenance of a reliable style and quality of the beverage over time.[1] Solera means literally “on the ground” en espagnol, and it refers to the lower level of the set of barrels or other containers used in the process; the liquid (traditionally transferred from barrel to barrel, top to bottom, Les mélanges les plus anciens étant dans le baril à droite,en,Bien que les conteneurs du processus d'aujourd'hui ne soient pas nécessairement empilés physiquement comme cela implique,en,mais simplement soigneusement étiqueté,en,Produits qui sont souvent,en,âgé incluant le sherry,en,Madère,en,Lillet,ca,Porto,en,Marsala,en,Mavrodafni,bg,et les vins de Musadelle,en,Balsamique,en,Commandaria,st,some Vins doux naturels and Sherry vinegars,fr,Brandy espagnol,en,rhums,en,Et des whiskies,en,Puisque l'origine de ce processus est sans aucun doute hors de la péninsule ibérique,en,La plupart de la terminologie traditionnelle était en espagnol,en,ou catalan,en,Johnson,en,Hugh,en,Encyclopédie moderne du vin,en,élégant,en,Mitchell Beasley,en,Simon et Schuster,en,Altacima Late Harvest1,en,Los Boldos Grand Reserve Cabernet Sauvignon,en,Trisquel Sauvignon Blanc Ingles,fr “on the ground”), although the containers in today’s process are not necessarily stacked physically in the way that this implies, but merely carefully labeled. Products which are often solera aged include Sherry, Madeira, Lillet, Port wine, Marsala, Mavrodafni, Muscat, and Muscadelle wines; Balsamic, Commandaria, some Vins doux naturels and Sherry vinegars; Spanish brandy; beer; rums; and whiskies. Since the origin of this process is undoubtedly out of the Iberian Peninsula, most of the traditional terminology was in Spanish, Portuguese, or Catalan.