Malbec is produced in the U.S., Chile, New Zealand, France and South Africa, but the elite alcoholic beverage was made famous not by the small Caor or the famous Bordeaux wine region, but by Argentine producers who gave Malbec a second life.
The Coat grape, later named after the botanist who cultivated the vine near Caors, was obtained by crossing the autochthonous varieties Madeleine Noir and Prunelard. Malbec spread to other regions and made its way to Bordeaux. Its berries, with their inky-blue skin, were added to the blends, giving them brightness and intensity. A grape variety that adores calcareous and gravelly soils:
- actively growing and developing;
- drops flowers in high humidity;
- blooms at an early date;
- freezes in light frosts.
Settlers from Europe brought the vine to South America, but Malbec was not to the liking of the Argentines, who liked beer, and the grapes were uprooted.
In France in the fifties of the twentieth century, due to severe frosts, the plantations of the capricious heat-loving variety died, some vineyards were restored only in its homeland in Cahors, where Malbec wines are still produced today. The French wine, made from berries that ripen on calcareous soils, is dense and full-bodied, and the taste, which reveals itself over time, is dominated by notes:
Wine red Clos Triguedina, for the creation of which the producers of the French Cahors, in addition to Malbec, use varieties of Tanna and Merlot, to buy in Moscow gourmets can be priced at 4011 p.
Le Calcifer, marketed by Crocus Wines, uses only the Malbec varietal grown on the calcareous terraces of Cahors, according to the label. The purchase of a wine with bright acidity and a luxurious aroma of raspberry, with notes of spice and cocoa, costs 4.3-4.4 thousand rubles.