Winery Don Manuel VillafañeLegado Cabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Legado Cabernet Franc of Winery Don Manuel Villafañe 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 Legado Cabernet Franc
Pairings that work perfectly with Legado Cabernet Franc
Original food and wine pairings with Legado Cabernet Franc
The Legado Cabernet Franc of Winery Don Manuel Villafañe matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of pasta bolognese, veal cutlets with savoy tomme or rabbit with beer and mustard.
Details and technical informations about Winery Don Manuel Villafañe's Legado Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Legado Cabernet Franc from Winery Don Manuel Villafañe are 2015, 2014, 0, 2017 and 2013.
Informations about the Winery Don Manuel Villafañe
The Winery Don Manuel Villafañe is one of of the world's great estates. It offers 34 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: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
