# by Caoba Cabernet Sauvignon (2022)

- **Producer:** Familia Falasco
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €10
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** cherry, blackberry, raspberry, herbaceous, vanilla, coffee

## About this wine

Familia Falasco is a deeply rooted family winery in Mendoza, Argentina, with a history dating back to 1939. The legacy began when Octavio Rufino Falasco emigrated from Italy and started selling wine from two demijohns on the front basket of his bicycle. Over the decades, the family expanded their operations, establishing a major presence in the high-altitude Valle de Uco. Today, the third and fourth generations run the estate, combining deep-seated family traditions with modern, sustainable viticultural technology. The brand name 'Caoba' is the Spanish word for mahogany, chosen to evoke the deep reddish-brown wood tones of the barrels used in aging, as well as the structured, elegant nature of the wine.

## Interesting facts

- The winery's legacy began in 1939 when founder Octavio Rufino Falasco sold wine from two demijohns on the front basket of his bicycle.
- The name 'Caoba' means mahogany in Spanish, chosen to evoke the deep reddish-brown wood tones of the barrels used during aging.
- Grapes are sourced from high-altitude vineyards in the Valle de Uco, sitting at elevations between 900 and 1,200 meters above sea level.

## Food pairing

This medium-bodied Cabernet Sauvignon pairs beautifully with rich, savory dishes. Its balanced acidity and ripe, integrated tannins cut through the fat of grilled red meats and roasted lamb, while the subtle oak notes complement the charred flavors of barbecue and roasted mushrooms.

## Wine making process

The grapes for this Cabernet Sauvignon are hand-harvested from high-altitude vineyards in the Valle de Uco, situated between 900 and 1,200 meters above sea level. The winemaking process begins with a pre-fermentation cold maceration to optimize color and primary fruit extraction. Fermentation is carried out in temperature-controlled stainless steel tanks at temperatures between 24°C and 28°C using selected yeasts. This is followed by a complete malolactic fermentation to round out the palate and soften the acidity. Finally, the wine is partially aged for approximately 4 to 6 months in French and American oak barrels, adding subtle complexity and structure without overpowering the vibrant fruit profile.