Winery Luévano RuízRoberto III Cabernet Sauvignon
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The Roberto III Cabernet Sauvignon of the Winery Luévano Ruíz is in the top 0 of wines of Barrancas.
Details and technical informations about Winery Luévano Ruíz's Roberto III Cabernet Sauvignon.
Discover the grape variety: Muscat bleu
Aromatic and fruity reds with a deep ruby colour, soft tannins and a light palate with preserved acidity, featuring signature muscat aromas (rose, fresh grape), red fruits and flowers. Early ripening and disease resistant. Grown mainly in Switzerland, Germany and the United Kingdom in northern and amateur vineyards, producing original muscat-style red wines. Swiss black hybrid variety obtained in 1932 by complex crossing.
Informations about the Winery Luévano Ruíz
The Winery Luévano Ruíz is one of of the world's greatest estates. It offers 4 wines for sale in the of Barrancas to come and discover on site or to buy online.
The wine region of Barrancas
Historic district of the Maipú department (Mendoza), established in the 1880s along the Mendoza River, hot dry climate tempered by cool Andean night winds. Malbec, Cabernet Sauvignon and Syrah are the signature reds: full-bodied and sun-drenched with ripe black fruits (blackberry, plum, blackcurrant), soft spices and a liquorice touch, supple tannins and generous flesh — a rounder style than high-altitude zones. An early cradle of Argentine viticulture.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
