Antigua BodegaMalbec
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 Malbec from the Antigua Bodega
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malbec of Antigua Bodega in the region of San Juan is a powerful.
Food and wine pairings with Malbec
Pairings that work perfectly with Malbec
Original food and wine pairings with Malbec
The Malbec of Antigua Bodega matches generally quite well with dishes of beef, lamb or poultry such as recipes of boeuf en daube, rolled lamb shoulder with herbs or lemon chicken.
Details and technical informations about Antigua Bodega's Malbec.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Malbec from Antigua Bodega are 2011, 2013, 2012, 0 and 2009.
Informations about the Antigua Bodega
The Antigua Bodega is one of of the world's greatest estates. It offers 14 wines for sale in the of San Juan to come and discover on site or to buy online.
The wine region of San Juan
Argentina's 2nd province by volume, a very sunny Andean oasis (<30 cloudy days/year). Signature Syrah (~22% of Argentine Syrah): intense, sun-drenched reds with signature notes of blackberry, black plum, pepper, olive, violet and sweet spice, round tannins and vivid fruit. Also fleshy Malbec, supple Bonarda, spicy Tempranillo. Floral, muscat Torrontes and ample Chardonnay in white.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
