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Malbec Fresh 2017 - Bodegas Krontiras
Bodegas Krontiras

MALBEC FRESH 2017 - BODEGAS KRONTIRAS

  Argentina / Mendoza
€13.50
10.80
€10.80
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The Definition of Malbec!

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Why do we love it?
The temperature is rising, summer is just around the corner and you are already dreaming of eating cherries on the beach and a bottle of Dona Silvina Malbec Fresh cooling off at the sea. What? You haven’t heard of it before? Well, we have a duty to introduce you to the juiciest, cherry-like, red wine of your summer. Read below.

You already know Bodegas Krontiras Winery in Mendoza, Argentina, for its rich, red wines and you love it as much as we do. Panos Zoumboulis as an experienced conductor composes the most summery and fresh version of Malbec. The grapes are picked by hand from the vineyard in Villa Seca in the Maipu Valley. The indigenous yeasts and zero use of oak help to create an expressive and explosively fruity red wine, which is drunk slightly chilled and goes with everything. Most of all, it perfectly matches your outgoing and breezy mood!
A single bottle of Dona Silvina Malbec Fresh is never enough because it is drunk with frenzy!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
Medium violet color and intoxicating, fruity aromas of cherry, raspberry, blueberry, and plum. Toffee and floral notes compliment the attractive set. Juicy mouth with medium body, balanced acidity, and velvety tannins.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5%
Origin Αργεντινή
Variety Malbec
Aromas Sour cherry, blackberry, blueberry, dried flowers, iodine, anise
Bottle Size 750ml
Barrique -
Serving temperature 14°C
Aging 3 years
Closure Screw Cap
Organic Yes

MALBEC FRESH 2017 - BODEGAS KRONTIRAS

PAIR IT

with tuna fillet or beef tartare.

Rigatoni with tomato, pancetta and goat cheese

  • 4 mature tomatoes of medium size
  • Olive oil
  • Salt according to your preferences
  • Freshly ground pepper
  • ½ cup chopped pancetta
  • 150 gr goat cheese cut into cubes
  • 500 gr rigatoni
  • Parsley leaves for serving

 

Preheat the oven to 180 ° C.

Cut the tomatoes in slices and spread them on a pan. Season them with olive oil, salt (at will) and spread the chopped pancetta all over the pan.

Bake in the oven for about 20 minutes until the tomatoes soften. Place the pieces of goat cheese on each tomato and turn up the heat at 250 o C. Bake for about 10 more minutes until the pancetta becomes crisp and the cheese gets a golden color.

Boil the rigatoni according to the instructions of the packaging (al dente) and drain well. Place them in a large serving bowl, add some olive oil and mix them so they do not stick together. With a spoon, put half the tomatoes with the melted cheese and the pancetta over the macaroni, add a little olive oil and stir with the rigatoni until the tomatoes are dissolved and mixed with the whole.

For serving, add the remaining tomatoes with the melted cheese and pancetta on the side of each dish. Sprinkle with freshly ground pepper and add parsley leaves.

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