# Reserve Cabernet Sauvignon (2022)

- **Producer:** Cruz Alta
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €15
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, plum, black pepper, mint, bell pepper, vanilla, cloves, cedar, smoke, toast, tobacco, cedar, leather

## About this wine

Cruz Alta is an elegant expression of Argentine winemaking, crafted under the expertise of the historic Rutini Wines family. Sourced from the high-altitude vineyards of the Uco Valley in Mendoza, this Reserve Cabernet Sauvignon showcases the unique terroir of the region. The high elevation provides intense sunlight and cool night temperatures, allowing the grapes to ripen slowly and develop deep complexity while retaining vibrant natural acidity.

## Interesting facts

- Cruz Alta is crafted by Rutini Wines, one of Argentina's oldest and most prestigious winemaking families founded in 1885.
- The grapes are grown at altitudes exceeding 1,000 meters above sea level in the Uco Valley, enhancing color and acidity.
- The name 'Cruz Alta' references the high-altitude southern cross constellation visible in the clear night skies over Mendoza.

## Food pairing

The robust structure, firm tannins, and high acidity of this high-altitude Cabernet Sauvignon make it an ideal partner for rich, fatty meats. The proteins in beef and lamb bind with the wine's tannins, softening the mouthfeel, while the wine's acidity cuts through the richness of the dishes.

## Wine making process

The grapes are hand-harvested from selected parcels in the Uco Valley. After careful sorting and destemming, fermentation takes place in temperature-controlled stainless steel tanks with selected yeasts. The wine undergoes malolactic fermentation to soften its structure, followed by aging in a combination of French and American oak barrels for approximately 8 to 12 months to integrate tannins and add subtle spice notes before bottling.