INTIS - Cabernet Sauvignon - Mendoza - Argentina
INTIS - Cabernet Sauvignon - Lujan de Cuyo, Mendoza, ARGENTINA
Intense red color with violet hues. Typical flavors of the varietal: black fruit and spices. Dry in the mouth with a nervous finish characteristic of firm tannins. Serve with red meats and semi-hard cheeses such as gouda, gruyere or edam.
Vintage in image may vary. Refer to wine facts for current vintage.
Product Description
Description
Intense red color with violet hues. Typical flavors of the varietal: black fruit and spices. Dry in the mouth with a nervous finish characteristic of firm tannins. Serve with red meats and semi-hard cheeses such as gouda, gruyere or edam.
Vintage in image may vary. Refer to wine facts for current vintage.
How to pair it
- Meat Red meats, cold cuts.
- Cheese Semi-hard cheeses such as gouda, gruyere or edam.
Wine Facts
Product Type | Red Wine |
---|---|
Grape Varietal | Cabernet Sauvignon |
Vintage | 2022 |
Region | Mendoza |
Country | ARGENTINA |
Winemakers | Stephen Damien McEwen |
Producer | Bodegas La Rosa, Grupo Penaflor |
Harvest method | Hand harvesting |
Fermentation & maceration | Controlled fermentation at 24°-26°C during 14 days. Pneumatic pressing. |
Alcohol | 13.0% |
Mouth Attribute | Dry, Fruity, Tannic |
Nose Attribute | Dark Fruit, Spices, Black Berries |
SKU | AR53 |
Vineyard Info
Reviews & Ratings
Description
Intense red color with violet hues. Typical flavors of the varietal: black fruit and spices. Dry in the mouth with a nervous finish characteristic of firm tannins. Serve with red meats and semi-hard cheeses such as gouda, gruyere or edam.
Vintage in image may vary. Refer to wine facts for current vintage.
How to pair it
- Meat Red meats, cold cuts.
- Cheese Semi-hard cheeses such as gouda, gruyere or edam.
Product Type | Red Wine |
---|---|
Grape Varietal | Cabernet Sauvignon |
Vintage | 2022 |
Region | Mendoza |
Country | ARGENTINA |
Winemakers | Stephen Damien McEwen |
Producer | Bodegas La Rosa, Grupo Penaflor |
Harvest method | Hand harvesting |
Fermentation & maceration | Controlled fermentation at 24°-26°C during 14 days. Pneumatic pressing. |
Alcohol | 13.0% |
Mouth Attribute | Dry, Fruity, Tannic |
Nose Attribute | Dark Fruit, Spices, Black Berries |
SKU | AR53 |