Winery SerreraClásico Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Clásico Cabernet Sauvignon from the Winery Serrera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clásico Cabernet Sauvignon of Winery Serrera in the region of Mendoza is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Clásico Cabernet Sauvignon
Pairings that work perfectly with Clásico Cabernet Sauvignon
Original food and wine pairings with Clásico Cabernet Sauvignon
The Clásico Cabernet Sauvignon of Winery Serrera matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef bobotie, harira algerian soup or home-made white pudding.
Details and technical informations about Winery Serrera's Clásico Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Clásico Cabernet Sauvignon from Winery Serrera are 2018, 0
Informations about the Winery Serrera
The Winery Serrera is one of of the world's great estates. It offers 18 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
