# De Sangre Malbec D.O.C. (2024)

- **Producer:** Bodega Luigi Bosca
- **Colour:** red
- **Type:** still
- **Grapes:** Malbec
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 14.2%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, strawberry, cherry, blackberry, violet, black pepper, vanilla, cloves, cedar, smoke, leather, tobacco, forest floor

## About this wine

De Sangre (meaning 'Of Blood') represents an intimate family tradition of Bodega Luigi Bosca and the Arizu family. For over a century, the family practiced a private ritual of choosing their most outstanding, character-rich barrels, marking them with white chalk, and reserving them exclusively for sharing with loved ones. This flagship Malbec D.O.C. is sourced from select plots of old vines in Las Compuertas, Vistalba, and Agrelo in Luján de Cuyo, Mendoza.

## Interesting facts

- The name 'De Sangre' honors a century-old Arizu family tradition of reserving the finest barrels exclusively for family and close friends.
- Luigi Bosca was the pioneer winery to produce a Malbec under the Luján de Cuyo D.O.C., the first denomination of origin in the Americas established in 1989.
- The 2024 vintage of this wine achieved a historic triumph, receiving a Platinum Medal and 97 Points at the 2026 Decanter World Wine Awards.

## Food pairing

The robust structure, firm tannins, and vibrant acidity of this high-altitude Malbec require rich, protein-heavy dishes. Red meats, especially grilled or roasted, beautifully soften the tannins while highlighting the wine's dark fruit and savory undertones.

## Wine making process

The grapes are hand-harvested in small boxes, followed by a strict double selection process of clusters and berries. The fruit undergoes a cold pre-fermentation maceration for 5 to 7 days at 8°C to 10°C. Fermentation is carried out in stainless steel tanks using selected yeasts. The wine is then aged for 12 months in French oak barrels, where it completes malolactic fermentation, followed by at least 6 months of bottle aging before release.