Trivento Reserve Malbec 2018 (Argentina)
Brilliant, intense red with violet and bluish tinges. Showcasing blackberries, cherries and flowers with balanced notes of vanilla and coconut imparted from oak. Well balanced, exhibits sweet tannins and a velvety finish.
The grapes were destemmed and crushed. Maceration before fermentation. The grapes were fermented for 20 days in stainless steel tanks at 26°C with natual malolactic fermentation. 20% of the must is fermented in French oak for 6 months. The other 80% of the must is fermented in stainless steel tanks. The climate was dry and continental with great sun exposure allowing perfect ripening of the grapes.
Food Pairing: Enjoy it with Lasagne of “osobuco” stew with grilled tomatoes and basil dressing.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Trivento Reserve Malbec 2018 (Argentina)
Trivento Reserve Malbec 2018 (Argentina)
Brilliant, intense red with violet and bluish tinges. Showcasing blackberries, cherries and flowers with balanced notes of vanilla and coconut imparted from oak. Well balanced, exhibits sweet tannins and a velvety finish.
The grapes were destemmed and crushed. Maceration before fermentation. The grapes were fermented for 20 days in stainless steel tanks at 26°C with natual malolactic fermentation. 20% of the must is fermented in French oak for 6 months. The other 80% of the must is fermented in stainless steel tanks. The climate was dry and continental with great sun exposure allowing perfect ripening of the grapes.
Food Pairing: Enjoy it with Lasagne of “osobuco” stew with grilled tomatoes and basil dressing.
Original: $55.30
-65%$55.30
$19.35Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Brilliant, intense red with violet and bluish tinges. Showcasing blackberries, cherries and flowers with balanced notes of vanilla and coconut imparted from oak. Well balanced, exhibits sweet tannins and a velvety finish.
The grapes were destemmed and crushed. Maceration before fermentation. The grapes were fermented for 20 days in stainless steel tanks at 26°C with natual malolactic fermentation. 20% of the must is fermented in French oak for 6 months. The other 80% of the must is fermented in stainless steel tanks. The climate was dry and continental with great sun exposure allowing perfect ripening of the grapes.
Food Pairing: Enjoy it with Lasagne of “osobuco” stew with grilled tomatoes and basil dressing.
