Winery PonteMalbec
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
The Malbec of the Winery Ponte is in the top 60 of wines of Mendoza.
Taste structure of the Malbec from the Winery Ponte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malbec of Winery Ponte in the region of Mendoza is a powerful.
Wine flavors and olphactive analysis
On the nose the Malbec of Winery Ponte in the region of Mendoza often reveals types of flavors of oak, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Malbec
Pairings that work perfectly with Malbec
Original food and wine pairings with Malbec
The Malbec of Winery Ponte matches generally quite well with dishes of beef, lamb or poultry such as recipes of meat and goat pie, saddle of lamb with herbs or salmon koulibiac.
Details and technical informations about Winery Ponte's Malbec.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Malbec from Winery Ponte are 2009, 2013, 2012, 2014 and 2011.
Informations about the Winery Ponte
The Winery Ponte is one of of the world's greatest estates. It offers 47 wines for sale in the of Mendoza to come and discover on site or to buy online.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
