Winery Fabricio OrlandoCastizo Malbec
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Castizo Malbec from the Winery Fabricio Orlando
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castizo Malbec of Winery Fabricio Orlando in the region of Mendoza is a powerful.
Food and wine pairings with Castizo Malbec
Pairings that work perfectly with Castizo Malbec
Original food and wine pairings with Castizo Malbec
The Castizo Malbec of Winery Fabricio Orlando matches generally quite well with dishes of beef, lamb or poultry such as recipes of venison stew to be prepared the day before, leg of lamb brissac (leftover leg of lamb) or home-made white pudding.
Details and technical informations about Winery Fabricio Orlando's Castizo 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 Castizo Malbec from Winery Fabricio Orlando are 2019, 2017, 2015, 2018 and 0.
Informations about the Winery Fabricio Orlando
The Winery Fabricio Orlando is one of of the world's greatest estates. It offers 13 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
