Winery Gimenez RiiliGran Reserva Partida Limitada 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 Gran Reserva Partida Limitada Malbec from the Winery Gimenez Riili
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gran Reserva Partida Limitada Malbec of Winery Gimenez Riili in the region of Mendoza is a powerful.
Food and wine pairings with Gran Reserva Partida Limitada Malbec
Pairings that work perfectly with Gran Reserva Partida Limitada Malbec
Original food and wine pairings with Gran Reserva Partida Limitada Malbec
The Gran Reserva Partida Limitada Malbec of Winery Gimenez Riili matches generally quite well with dishes of beef, lamb or poultry such as recipes of quick and easy monkfish tail, lamb confit with new potatoes or bacalhau a bras (portuguese cod).
Details and technical informations about Winery Gimenez Riili's Gran Reserva Partida Limitada 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 Gran Reserva Partida Limitada Malbec from Winery Gimenez Riili are 2008, 0, 2009
Informations about the Winery Gimenez Riili
The Winery Gimenez Riili is one of of the world's great estates. It offers 52 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
