Winery IbiceaCuerno del Diablo
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Petit Verdot.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cuerno del Diablo from the Winery Ibicea
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuerno del Diablo of Winery Ibicea in the region of Vinos de Pago is a powerful with a nice freshness.
Food and wine pairings with Cuerno del Diablo
Pairings that work perfectly with Cuerno del Diablo
Original food and wine pairings with Cuerno del Diablo
The Cuerno del Diablo of Winery Ibicea matches generally quite well with dishes of beef, pasta or veal such as recipes of cabri en colombo with creole sauce, pasta with shrimp or escalope cordon bleu.
Details and technical informations about Winery Ibicea's Cuerno del Diablo.
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 Cuerno del Diablo from Winery Ibicea are 0
Informations about the Winery Ibicea
The Winery Ibicea is one of of the world's greatest estates. It offers 3 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
