Winery / Producer: Anaia Wines.

Specific Origin: Own estate in the prestigious micro-region of Agrelo, Luján de Cuyo, Mendoza, Argentina.

Grape Variety: 100% Cabernet Sauvignon.

Altitude and Terroir: Vineyard located 960 meters above sea level. Alluvial loam-silt soils with deep calcareous presence that provides tension and mineral finesse.

Vinification and Aging: Selective manual harvest. Fermentation under strict thermal controls and optimized aging processes to stabilize color, round out the varietal's tannic power, and preserve impeccable fruit clarity.

Style: Premium full-bodied red, structured, markedly spicy, fresh, and with a very long finish.

Capacity: 750 ml bottle.

SKU: ARG-ANAIA-CABSAUV-750

Visual: Presents a beautiful and intense deep ruby red color with subtle garnet nuances of high intensity, clean, brilliant, and with dense leg formation that anticipates its excellent structure.

Nose: High aromatic intensity, extremely clean, complex, and varietal. Displays clear notes of ripe black fruits like cassis and blackcurrants, elegantly fused with aromas of ground black pepper, subtle hints of roasted red bell pepper, touches of licorice, and a persistent deep mineral and balsamic background.

Palate: Its entry is firm, imposing, and with great personality. On the palate, it is robust, medium-to-full-bodied, and with excellent volume. Its tannins are firm but perfectly polished, providing a very pleasant silky texture. It possesses a balanced natural acidity that gives it freshness and vivacity, guiding the wine towards a dry, long finish, full of an unforgettable fruity and spicy aftertaste.

Gastronomic Pairing of Great Character: The imposing structure, body, and firm tannins of Anaia Cabernet Sauvignon demand culinary dishes with significant weight and intensity. It pairs perfectly with marbled premium red meat cuts such as Rib Eye, Tomahawk, Cowboy, or New York grilled or barbecued. It is a superb companion for slow-cooked stews, oxtail, roasted lamb cooked in a wood-fired oven, and game meats like wild boar or venison. It harmonizes celestially with stuffed pasta with rich sauces (like ossobuco Bolognese), intense lasagnas, and boards of aged or mature cheeses (Parmesan, aged Manchego, smoked Gouda) accompanied by artisanal cured meats. In author's Mexican cuisine, it majestically embraces the sumptuousness of a black mole or picaña tacos with a crust of dried chilies.

Suggested Moments:

• Weekend Gourmet Barbecue: The ideal scenario. The tannic firmness of this Cabernet Sauvignon impeccably cuts through the fat of the best grilled cuts, cleansing the palate and enhancing smoky flavors.
• Distinguished Gift for Connoisseurs: An extraordinary gift for demanding oenophiles or collectors who appreciate the evolution, typicity, and elegance of Argentine Cabernet Sauvignon made with modern concepts.
• Festive Family Meal: The flagship label selected to grace the table for special birthdays or Christmas dinners, where main courses require a wine with great structure and presence.
• Summer Evenings of Cellar and Reflection: An ideal red to be enjoyed slowly as night falls on the terrace, serving as an excellent meditation wine to accompany deep conversations with a fine cheese board.

What characteristics does the Agrelo micro-region bring to this Cabernet Sauvignon?

Agrelo is historically considered one of the best areas in Luján de Cuyo for cultivating high-structure red grape varieties. Its altitude of 960 meters and excellent thermal amplitude allow Cabernet Sauvignon to ripen slowly and balanced. This results in a wine with great mouthfeel, firm but polished tannins, and very clear descriptors of black fruits and pepper, retaining impeccable natural freshness.

What kind of aromatic descriptors predominate in Anaia Cabernet Sauvignon?

On the nose, it is an extremely clean and expressive wine. Ripe black fruits like cassis and blackcurrants predominate, accompanied by a marked spicy note of black pepper, subtle hints of roasted red bell pepper, and an elegant calcareous mineral background provided by the alluvial soils of the estate in Agrelo.

Is it advisable to decant this wine before serving?

Yes, as a premium Cabernet Sauvignon with great structural and phenolic concentration, it is highly recommended to decant the bottle or let it oxygenate directly in the glass for 15 to 20 minutes before consumption. Contact with oxygen allows the wine to fully open, releasing all its aromatic layers and softening the tannins for a smoother entry on the palate.

What is the ideal serving temperature and what is its aging potential in a cellar?

To appreciate its full body, spicy notes, and structural freshness in a balanced way without the alcohol becoming overly dominant, it should be served strictly between 16°C and 18°C. Thanks to its impeccable balance and firm calcareous structure, it has excellent aging potential in a cellar of 5 to 8 years in a horizontal position.