Winery QuattrocchiMalbec - Tempranillo
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.
Food and wine pairings with Malbec - Tempranillo
Pairings that work perfectly with Malbec - Tempranillo
Original food and wine pairings with Malbec - Tempranillo
The Malbec - Tempranillo of Winery Quattrocchi matches generally quite well with dishes of beef, lamb or pork such as recipes of marinated shrimp skewers with garlic, sauté of lamb or caramelized pork ribs.
Details and technical informations about Winery Quattrocchi's Malbec - Tempranillo.
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 - Tempranillo from Winery Quattrocchi are 2013, 2011, 0, 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
