Winery DuriguttiBlend
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Malbec.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Blend of Winery Durigutti in the region of Mendoza often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Blend
Pairings that work perfectly with Blend
Original food and wine pairings with Blend
The Blend of Winery Durigutti matches generally quite well with dishes of beef, lamb or pork such as recipes of ramen burger, imene's tunisian ojja or tartiflette (from a real savoyard).
Details and technical informations about Winery Durigutti's Blend.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Blend from Winery Durigutti are 2018, 2010, 2015, 2013 and 0.
Informations about the Winery Durigutti
The Winery Durigutti is one of of the world's great estates. It offers 64 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
