Heat the water to 80°C, making sure it does not boil.
Product no. 0105019
Graduated prices***
50% Cabernet Sauvignon, 50% Malbec.
Net weight: 0,75 L
Allergens contains sulfites
Origin Argentina
Alcohol content in % by volume 14% vol
18 or older! This product contains alcohol and must not be sold to persons under the legal minimum age. Delivery to minors is not possible. With your order you confirm that you have the legally prescribed minimum age. Please be responsible in handling this article.
Brand: La Rural
VAT.: 19 % VAT incl.
VPE: 31,93 EUR per Liter
Responsible food business operator: Chile Wein Import GmbH, Bergheimer Str 1c, 53909 Zülpich, Deutschland
from 4,99 EUR in Germany
Rutini Cabernet / Malbec - 0,75l
Vintage 2022
Vineyard
Cabernet from Tupungato, Argentina.
Harvest: manual and aged in barrel for 12 months
average composition
100% OAK REGIMEN: 50% New French Oak & 50% New American Oak
tasting notes
It is a deep ruby red wine. The duo of origin Bordeaux strains conierte in a harmonious and balanced red wine:
Cabernet Sauvignon gives his corporeal and full character and Malbec soft and sweet tannins complements the assemblage,
enhancing a unique combination of aromas and fruity flavor.
Recommendation
vaccines red meat (grilled) and marinated in wine, roasted, stewed orchard, stuffed pasta with meat ragout (lasagna)
potato cake, stew, hard cheeses and refined.
Heat the water to 80°C, making sure it does not boil.
Fill ¾ of the mate cup with yerba mate.
Cover the opening, turn it upside down and shake it gently.
Tilt the yerba to one side at about a 45° angle.
Pour a small amount of warm water (40°C) into the emptier area.
Wait 20–40 seconds for the yerba to absorb the water.
Insert the bombilla while covering its tip.
Add hot water (80°C) without filling the mate completely and always pour in the same spot.
Heat the water to 80°C, making sure it does not boil.
Fill ¾ of the mate cup with yerba mate.
Cover the opening, turn it upside down and shake it gently.
Tilt the yerba to one side at about a 45° angle.
Pour a small amount of warm water (40°C) into the emptier area.
Wait 20–40 seconds for the yerba to absorb the water.
Insert the bombilla while covering its tip.
Add hot water (80°C) without filling the mate completely and always pour in the same spot.
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