Winery Sottano3 Sottano 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 3 Sottano Malbec from the Winery Sottano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 3 Sottano Malbec of Winery Sottano in the region of Mendoza is a powerful.
Food and wine pairings with 3 Sottano Malbec
Pairings that work perfectly with 3 Sottano Malbec
Original food and wine pairings with 3 Sottano Malbec
The 3 Sottano Malbec of Winery Sottano matches generally quite well with dishes of beef, lamb or poultry such as recipes of southern beef meatballs, leg of lamb bravado in the oven or pasta carbonara.
Details and technical informations about Winery Sottano's 3 Sottano Malbec.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Informations about the Winery Sottano
The Winery Sottano is one of of the world's great estates. It offers 52 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
