Winery MaximoCuvée Oro
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tempranillo and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cuvée Oro from the Winery Maximo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Oro of Winery Maximo in the region of Castille is a powerful.
Food and wine pairings with Cuvée Oro
Pairings that work perfectly with Cuvée Oro
Original food and wine pairings with Cuvée Oro
The Cuvée Oro of Winery Maximo matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef with garlic, zucchini and goat cheese lasagna or piccata with cheese.
Details and technical informations about Winery Maximo's Cuvée Oro.
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 Cuvée Oro from Winery Maximo are 0, 2010
Informations about the Winery Maximo
The Winery Maximo is one of of the world's great estates. It offers 23 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Decanting
Decanting, an operation performed by a sommelier with a decanter to separate the clear wine from the solid parts in a bottle.
