Winery RioLa Rioja Malbec
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the La Rioja Malbec from the Winery Rio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Rioja Malbec of Winery Rio in the region of La Rioja is a powerful.
Food and wine pairings with La Rioja Malbec
Pairings that work perfectly with La Rioja Malbec
Original food and wine pairings with La Rioja Malbec
The La Rioja Malbec of Winery Rio matches generally quite well with dishes of beef, lamb or poultry such as recipes of kig ar farz breton, lamb chops with tarragon cream or stuffed peppers.
Details and technical informations about Winery Rio's La Rioja 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 La Rioja Malbec from Winery Rio are 2014, 0
Informations about the Winery Rio
The Winery Rio is one of of the world's greatest estates. It offers 2 wines for sale in the of La Rioja to come and discover on site or to buy online.
The wine region of La Rioja
Wine province of northwest Argentina, historical cradle of national viticulture at over 1,100 m altitude. Torrontés Riojano signature as king white: aromatic and expressive with signature notes of rose, jasmine, white peach, citrus and a musky touch, dry yet round palate — the most expressive of Argentina's three Torrontés, cousin of Muscat. Also dense Malbec, spicy Syrah, supple Bonarda, firm Cabernet. Dry sunny continental climate, drip irrigation.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
