Bodega MalvajioCanibal Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Canibal Tinto of the Bodega Malvajio is in the top 60 of wines of Málaga.
Taste structure of the Canibal Tinto from the Bodega Malvajio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Canibal Tinto of Bodega Malvajio in the region of Andalousie is a powerful.
Food and wine pairings with Canibal Tinto
Pairings that work perfectly with Canibal Tinto
Original food and wine pairings with Canibal Tinto
The Canibal Tinto of Bodega Malvajio matches generally quite well with dishes of beef, pasta or veal such as recipes of adapted vietnamese fondue, macaroni and angel hair gratin or roast veal orloff.
Details and technical informations about Bodega Malvajio's Canibal Tinto.
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 Canibal Tinto from Bodega Malvajio are 0
Informations about the Bodega Malvajio
The Bodega Malvajio is one of of the world's greatest estates. It offers 9 wines for sale in the of Málaga to come and discover on site or to buy online.
The wine region of Málaga
Mediterranean Andalusian DO, one of Spain's oldest. Signature sweet wines: Pedro Ximénez and Moscatel sun-dried on paseras: dark, opulent nectars with notes of raisin, fig, date, honey, coffee, cocoa, caramel and an oxidative touch — from dry "Pajarete" to sweet Dulce. DO Sierras de Málaga since 2001 for dry stills (floral Moscatel, fruity Romé, supple Tempranillo, peppery Syrah). Schist and limestone soils.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Primeur
Said of wines from the last vintage and, by extension, wines of the year, fruity and easy-drinking, put on sale on the third Thursday in November. The AOC regulations specify that a wine is said to be primeur if it is bottled before the spring, and nouveau if it is bottled before the following harvest. Beaujolais Nouveau is therefore a vin primeur.
