Winery Cruce del ZorroLa Curiosa Malbec
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
The La Curiosa Malbec of the Winery Cruce del Zorro is in the top 30 of wines of Bolivia and in the top 30 of wines of Tarija.
Wine flavors and olphactive analysis
On the nose the La Curiosa Malbec of Winery Cruce del Zorro in the region of Tarija often reveals types of flavors of spices.
Food and wine pairings with La Curiosa Malbec
Pairings that work perfectly with La Curiosa Malbec
Original food and wine pairings with La Curiosa Malbec
The La Curiosa Malbec of Winery Cruce del Zorro matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of ramen burger, butternut soufflé or croque monsieur with chopped steak.
Details and technical informations about Winery Cruce del Zorro's La Curiosa 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 La Curiosa Malbec from Winery Cruce del Zorro are 2018, 0, 2019
Informations about the Winery Cruce del Zorro
The Winery Cruce del Zorro is one of of the world's greatest estates. It offers 3 wines for sale in the of Tarija to come and discover on site or to buy online.
The wine region of Tarija
Wine capital of Bolivia, ~80% of national vineyard, vines planted between 1,600 and 2,350 m altitude (among the highest in the world). Very sunny dry climate, strong day-night temperature range. Muscat of Alexandria is the signature white king (~70%): aromatic and floral with fresh grape, citrus, white flowers, peach and honey — base of Singani, national spirit comparable to Pisco. Dense Malbec (blackberry, plum, violet, spices), firm Tannat and Cabernet in modern reds.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
