Winery RutiniAntología XXXIV
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Antología XXXIV
Pairings that work perfectly with Antología XXXIV
Original food and wine pairings with Antología XXXIV
The Antología XXXIV of Winery Rutini matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of oxtail confit in red wine, garantita or karantita (algerian recipe) or crozets carbonara with beaufort cheese au gratin.
Details and technical informations about Winery Rutini's Antología XXXIV.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of Antología XXXIV from Winery Rutini are 2010, 0
Informations about the Winery Rutini
The Winery Rutini is one of of the world's great estates. It offers 99 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
