Winery TaberneroGran Tinto Semi Seco Malbec
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Gran Tinto Semi Seco Malbec
Pairings that work perfectly with Gran Tinto Semi Seco Malbec
Original food and wine pairings with Gran Tinto Semi Seco Malbec
The Gran Tinto Semi Seco Malbec of Winery Tabernero matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of chinese noodles with beef, original francesinha (portugal) or onion and comté pie.
Details and technical informations about Winery Tabernero's Gran Tinto Semi Seco 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 Gran Tinto Semi Seco Malbec from Winery Tabernero are 0, 2017
Informations about the Winery Tabernero
The Winery Tabernero is one of of the world's great estates. It offers 39 wines for sale in the of Ica to come and discover on site or to buy online.
The wine region of Ica
Peruvian region ~300 km south of Lima on the Pacific coast, heart of Pisco. Dry desert climate, draining sandy soils, Andean irrigation. Signature Pisco as national eau-de-vie (no wood ageing) with fresh grape, white flowers, citrus, tropical fruits and muscat notes. Aromatic pisquera varieties (Italia, Moscatel, Albilla, Torontel) and non-aromatic (Quebranta, Negra Criolla, Mollar).
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
