This bottle was bought from natural wine bar La Casa del Perro in Málaga (a report to follow). Out from the fridge it didn’t take long before it reached optimum serving temperature on a hot summer day.
In 1997 Ramón left a successful career as a Michelin star chef, to start making wines without additions up to 1.200 meters above sea level in his home town Graena. This is rather a small settlement in the Sierra Nevada mountains, some 30 minutes east of Granada city.
Cabrónicus is made from tempranillo grapes grown on red clay soil. The name is derived from the use of carbonic maceration, that went on for three weeks in whole bunches.
Cabrónicus 2017 (Bod. Cauzón)
Pale red. Smells of red berries (raspberry), pomegranate, and a slight touch of white pepper. Juicy and delicate, with fine, discrete tannins, and a long, integrated acidity. A very fresh, clean and appealing natural wine.
Food: At the wine bar we had it with as different dishes as carpaccio of beef and guacamole with nachos, but it goes well with everything from light meat, white fish, and a variety of salads