Winery RutiniAntología XXXVI
Red wine
This wine generally goes well with poultry, beef or lamb.
The Antología XXXVI of the Winery Rutini is in the top 60 of wines of Argentina and in the top 50 of wines of Mendoza.
Wine flavors and olphactive analysis
On the nose the Antología XXXVI of Winery Rutini 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 Antología XXXVI
Pairings that work perfectly with Antología XXXVI
Original food and wine pairings with Antología XXXVI
The Antología XXXVI of Winery Rutini matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fast and, lamb tagine with preserved lemons and onion compote with... or pork colombo.
Details and technical informations about Winery Rutini's Antología XXXVI.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Antología XXXVI from Winery Rutini are 2017, 2009, 2014, 2010 and 2012.
Informations about the Winery Rutini
The Winery Rutini is one of of the world's greatest estates. It offers 106 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
