Winery OcucajeColección Rubini Crianza Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Colección Rubini Crianza Cabernet Sauvignon of the Winery Ocucaje is in the top 50 of wines of Peru and in the top 50 of wines of Ica.
Food and wine pairings with Colección Rubini Crianza Cabernet Sauvignon
Pairings that work perfectly with Colección Rubini Crianza Cabernet Sauvignon
Original food and wine pairings with Colección Rubini Crianza Cabernet Sauvignon
The Colección Rubini Crianza Cabernet Sauvignon of Winery Ocucaje matches generally quite well with dishes of beef, lamb or spicy food such as recipes of kig ar farz breton, imene's tunisian ojja or island grouper.
Details and technical informations about Winery Ocucaje's Colección Rubini Crianza Cabernet Sauvignon.
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 Colección Rubini Crianza Cabernet Sauvignon from Winery Ocucaje are 2009, 0, 2010
Informations about the Winery Ocucaje
The Winery Ocucaje is one of of the world's greatest estates. It offers 19 wines for sale in the of Ica to come and discover on site or to buy online.
The wine region of Ica
Peruvian region ~300 km south of Lima on the Pacific coast, heart of Pisco. Dry desert climate, draining sandy soils, Andean irrigation. Signature Pisco as national eau-de-vie (no wood ageing) with fresh grape, white flowers, citrus, tropical fruits and muscat notes. Aromatic pisquera varieties (Italia, Moscatel, Albilla, Torontel) and non-aromatic (Quebranta, Negra Criolla, Mollar).
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
