Winery JabalconC Cerrojo
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Tempranillo.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the C Cerrojo from the Winery Jabalcon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the C Cerrojo of Winery Jabalcon in the region of Andalousie is a powerful.
Food and wine pairings with C Cerrojo
Pairings that work perfectly with C Cerrojo
Original food and wine pairings with C Cerrojo
The C Cerrojo of Winery Jabalcon matches generally quite well with dishes of beef, pasta or veal such as recipes of blanquette of monkfish with small vegetables, express beef cannelloni or veal paupiettes with forestry sauce.
Details and technical informations about Winery Jabalcon's C Cerrojo.
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 C Cerrojo from Winery Jabalcon are 2016, 2012, 2008, 0 and 2010.
Informations about the Winery Jabalcon
The Winery Jabalcon is one of of the world's greatest estates. It offers 6 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
