Winery Santa RitaCavanza Reserva Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Cavanza Reserva Cabernet Sauvignon from the Winery Santa Rita
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cavanza Reserva Cabernet Sauvignon of Winery Santa Rita in the region of Central Valley is a powerful.
Food and wine pairings with Cavanza Reserva Cabernet Sauvignon
Pairings that work perfectly with Cavanza Reserva Cabernet Sauvignon
Original food and wine pairings with Cavanza Reserva Cabernet Sauvignon
The Cavanza Reserva Cabernet Sauvignon of Winery Santa Rita matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of sweet and sour turkish dumpling soup (eksili köfte), rack of lamb in a crust of herbs and seeds with thyme juice and... or roast duck breast stuffed with porcini mushrooms and chanterelles.
Details and technical informations about Winery Santa Rita's Cavanza Reserva Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cavanza Reserva Cabernet Sauvignon from Winery Santa Rita are 2015, 2017, 0, 2018
Informations about the Winery Santa Rita
The Winery Santa Rita is one of wineries to follow in Central Valley.. It offers 196 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
