# Cordero Con Piel De Lobo Malbec (2025)

- **Producer:** Mosquita Muerta Wines
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Malbec
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €19
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, black plum, red cherry, ripe fruit, vanilla, cloves, chocolate, leather, earth

## About this wine

Cordero Con Piel De Lobo Malbec by Mosquita Muerta Wines is a 100% Malbec from Mendoza, Argentina. The wine's name, 'Lamb with Wolf's Skin,' suggests a duality of character, appearing approachable yet revealing complexity. Mosquita Muerta Wines, founded by José Millán, is built on the philosophy of defying expectations and achieving success against the odds, mirroring the winery's name. The grapes are sourced from various high-altitude vineyards in Mendoza, including the Uco Valley and Luján de Cuyo-Maipú, regions known for producing Malbec of exceptional quality due to their unique terroir and climate. This approach allows for the creation of a wine that is both a reflection of its origin and a testament to the winemaker's vision.

## Interesting facts

- The name 'Cordero Con Piel De Lobo' translates to 'Lamb in Wolf's Skin,' a nod to hidden depths.
- Mosquita Muerta means 'dead fly' in Spanish, representing an underdog's triumph.
- Grapes are sourced from multiple high-altitude vineyards in Mendoza.
- The winery focuses on premium blends from diverse terroirs.

## Food pairing

The wine's medium tannins and balanced acidity are well-suited to complement the proteins in red meats, cutting through richness and enhancing savory flavors. The fruit-forward nature of Malbec also pairs well with earthy notes from mushrooms and herbs, while its structure can stand up to richer sauces.

## Wine making process

The winemaking process for Cordero Con Piel De Lobo Malbec begins with hand-harvested grapes, sourced from various high-altitude vineyards in Mendoza. Fermentation takes place in concrete vats, a technique chosen to maintain the integrity and purity of the Malbec fruit. Following fermentation, about half of the wine is aged for six to eight months in used oak barrels, a mix of French and American oak, which imparts subtle layers of complexity and structure. The winery's approach emphasizes careful vineyard selection and a blend of traditional and modern techniques to craft a wine that reflects its origin and offers a compelling character.