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Vibo 2013 - Viu Manent
Viu Manent

VIBO 2013 - VIU MANENT

  Chile
€28.10
24.10
€24.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

91pts from Robert Parker!

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Why do we love it?

Vibo Viñedo Centenario 2013 of the iconic Viu Manent Winery is a Chilean red diamond that carries the history of 100 years old vineyards. Viu Manent Winery is steadily among the best in the world, while Chilean vineyards have attracted the attention of major French Chateaux such as Chateau Lafite.

Chile's vineyards have escaped phylloxera so we are talking about very old vines, over 100 years old. Vibo Viñedo Centenario 2013 is a wine from these vineyards. The blend consists of 63% Cabernet Sauvignon and 37% Malbec, which come from the vineyards of Colchagua Valley. Harvesting is done manually and then the grapes are carefully sorted before cold maceration. All of these are important steps in maintaining the freshness, elegance, and quality of the wine and take off with the use of indigenous yeasts and 17-month maturation in French oak barrels (old and new).

Delicious, rich and juicy is a wine that you will love with the first sip as we did!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Deep ruby color and attractive aromas of sour cherry, cherry, plum, blueberry and blackberry accompanied by notes of eucalyptus, herbs, cedar, vanilla, coffee, and chocolate. Delicious on the palate, with rich juicy fruit, full body, crisp acidity, and velvety tannins.

Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 13,5%
Origin Colchagua Valley, Chile
Variety Cabernet Sauvignon, Malbec
Aromas sour cherry, blueberry, berry, plum, vanilla, cedar, brown bitter chocolate, butter flavors
Bottle Size 750ml
Barrique 17 months
Serving temperature 17°C
Aging 6 years
Closure Cork
Organic No

VIBO 2013 - VIU MANENT

PAIR IT

with pork stew with plums, slow-roasted lamb with herbs, filet mignon with red wine sauce.

Roasted duck

1 duck, about 3 kg
1 kg of potatoes, peeled, cut into large pieces 
4 onions, chopped
50g of duck fat
2 cloves garlic, finely chopped
1 tablespoon chopped sage
2 lemon zest

Preheat the oven to 220 ° C.

Season the duck with salt and pepper in the cavity.

Boil the potatoes in salted water until soft, then drain them well and mush them. Fry the onions in duck fat until they get a golden brown colour. Add the garlic to the potato puree and mix with sage, lemon zest and pepper. Put the mixture in the duck's cavity. Put the duck on a spacious baking tray in the middle of the oven. Bake for 30 minutes in 220 ° C.
Then, lower the temperature to 180 C or 160 C and roast the dusk for 2 ½ hours.
When the duck is cooked, remove it from the oven and leave it to rest for 15 minutes.
We recommend serving it with red cabbage and baked potatoes.

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