The grapes undergo a double selection process: in the vineyard and in the winery. The grapes come from old vines over 50 years old and the harvest is manual.
The grapes are de-stemmed and then fermented at a controlled temperature. Gentle pressing then occurs before the passage of wort into American oak barrels, where it will remain for about five months.
Finally, Cachito Mío is stabilised slightly before bottling.
The name of this wine refers to a well-known Mexican bolero.
Maguila is located in Zamora and works on the principles of honour, boldness and obsessive passion for wine.
Risottos, Grilled red meats, Grilled vegetables, Rice with meat, Soft cheese, Cold meat, Beans and pulses, Roasts, White meat with sauce, Pasta with meat sauce.
2011 – Medalla de Plata Concurso Mundial de Bruselas
Pack size: 6