Winery OcucajeDon Virgilio Reserva Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Don Virgilio Reserva Cabernet Sauvignon of the Winery Ocucaje is in the top 80 of wines of Peru and in the top 80 of wines of Ica.
Wine flavors and olphactive analysis
On the nose the Don Virgilio Reserva Cabernet Sauvignon of Winery Ocucaje in the region of Ica often reveals types of flavors of non oak, oak.
Food and wine pairings with Don Virgilio Reserva Cabernet Sauvignon
Pairings that work perfectly with Don Virgilio Reserva Cabernet Sauvignon
Original food and wine pairings with Don Virgilio Reserva Cabernet Sauvignon
The Don Virgilio Reserva Cabernet Sauvignon of Winery Ocucaje matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fresh sausage, traditional tunisian couscous or moroccan veal tagine from hanane.
Details and technical informations about Winery Ocucaje's Don Virgilio Reserva 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 Don Virgilio Reserva Cabernet Sauvignon from Winery Ocucaje are 2008, 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
