Winery Clann Marangi3 Añadas Malbec
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the 3 Añadas Malbec from the Winery Clann Marangi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 3 Añadas Malbec of Winery Clann Marangi in the region of Navarre is a powerful.
Food and wine pairings with 3 Añadas Malbec
Pairings that work perfectly with 3 Añadas Malbec
Original food and wine pairings with 3 Añadas Malbec
The 3 Añadas Malbec of Winery Clann Marangi matches generally quite well with dishes of beef, pasta or veal such as recipes of beef pot au feu (grandma's style), pasta shells or flights in the wind à la provençale.
Details and technical informations about Winery Clann Marangi's 3 Añadas 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 3 Añadas Malbec from Winery Clann Marangi are 0, 2014
Informations about the Winery Clann Marangi
The Winery Clann Marangi is one of of the world's greatest estates. It offers 5 wines for sale in the of Navarre to come and discover on site or to buy online.
The wine region of Navarre
Spanish reference for great Garnacha rosés: raspberry-pink colour, notes of crushed strawberry, cherry, citrus and white flowers, dry and gourmet palate. The emblematic grape (~70% of reds in the past), also in supple, sun-filled reds. Tempranillo on the rise in modern blends, fine spicy Graciano, Cabernet and Merlot. Fresh Chardonnay and Viura whites.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
