Winery Cuna de TierraOrigel Tempranillo - Cabernet Sauvignon
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Tempranillo.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Origel Tempranillo - Cabernet Sauvignon
Pairings that work perfectly with Origel Tempranillo - Cabernet Sauvignon
Original food and wine pairings with Origel Tempranillo - Cabernet Sauvignon
The Origel Tempranillo - Cabernet Sauvignon of Winery Cuna de Tierra matches generally quite well with dishes of beef, lamb or pork such as recipes of puchero, ghormeh sabzi (iranian herbed lamb stew) or penne à la toscane.
Details and technical informations about Winery Cuna de Tierra's Origel Tempranillo - Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Origel Tempranillo - Cabernet Sauvignon from Winery Cuna de Tierra are 2015, 2016, 0
Informations about the Winery Cuna de Tierra
The Winery Cuna de Tierra is one of of the world's greatest estates. It offers 15 wines for sale in the of Center to come and discover on site or to buy online.
The wine region of Center
The wine region of Center of Mexico. Wineries and vineyards like the Domaine Cava Quintanilla or the Domaine Cuna de Tierra produce mainly wines red, white and pink. The most planted grape varieties in the region of Center are Cabernet-Sauvignon, Merlot and Malbec, they are then used in wines in blends or as a single variety. On the nose of Center often reveals types of flavors of cherry, spices or dried fruit and sometimes also flavors of tree fruit, melon or stone.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
