Winery QuattrocchiIntuición Tempranillo - Malbec
Red wine
This wine is a blend of 2 varietals which are the Malbec and the Tempranillo.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Intuición Tempranillo - Malbec of Winery Quattrocchi in the region of Mendoza often reveals types of flavors of non oak, oak.
Food and wine pairings with Intuición Tempranillo - Malbec
Pairings that work perfectly with Intuición Tempranillo - Malbec
Original food and wine pairings with Intuición Tempranillo - Malbec
The Intuición Tempranillo - Malbec of Winery Quattrocchi matches generally quite well with dishes of beef, lamb or pork such as recipes of greek moussaka, lamb tagine with prunes or tripe in the style of caen.
Details and technical informations about Winery Quattrocchi's Intuición Tempranillo - 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 Intuición Tempranillo - Malbec from Winery Quattrocchi are 2007, 2013, 2011, 2010 and 2014.
Informations about the Winery Quattrocchi
The Winery Quattrocchi is one of of the world's greatest estates. It offers 33 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
