The Winery

Borsao

Borsao was founded in 1958 as a cooperative until the present day, bringing together the 3 most important cooperatives in the area. Located in Borja at the foot of Moncayo, Borsao launches some of the most renowned and consumed garnachas in the world.

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How does it taste?

Fruit

Toast

Body

Acidity

Tasting notes

Look

Ruby and garnet elegant background on a red cherry deep.

Smell

Red fruit aromas with hint of vanilla.

Taste

Barrel aging brings elegance based on sweet tannins, making this wine a long aftertaste, intense, balanced while complex.

Information

Ageing

Crianza
Appellation

Campo de Borja
Grape

Garnacha, Syrah, Mazuelo
Country

Spain
Recommended Pairing

White meats, Stews, Sausages, Legumes, Cocidos, Cheeses, Rice with meat, Roast meats
Zones

Aragón
Alcohol

15,5%
VIVINO Points

3,9
Tipo de Vino

Tinto

Borsao Cabriola

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8 reviews

Vintage

2019

Size

Bottle 75cl.

Last items in stock 8 Items

-10%

€8.95 €9.95

Te sale a €11.94/l

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Description of Borsao Cabriola

Borsao Cabriola is a red wine produced by Wineries Borsao in Borja, a town located just 30 minutes from Zaragoza, and that undoubtedly has the Denominación de Orgien Campo de Borja. This new red wine presented in the year 2020 by Wineries Borsao shows excellent quality grapes planted in old vines, with between 20 and 60 years old, hand-picked by the already great connoisseurs of the work in this cooperative. Regarding the aging, the Borsao Cabriola presents a somewhat unusual aging for this winery, with 90% of French oak barrels and 10% of American oak for 12 months. This aging gives Borsao Cabriola polished tannins and vanilla aromas typical of American barrels. A magnificent option to taste with a txuleta.

Ideal pairing

White meats
Stews
Sausages
Legumes
Cocidos
Cheeses
Rice with meat
Roast meats

Making notes Borsao Cabriola

Notas del Viñedo

Monte vineyards from 20 to 60 years old located at 350-700 meters of altitude cultivated in stony-conglomerated floors, rolled, sandstone, limestone and clays.

Making notes

Maceration lasts 15 days in total. Subsequently, each variety separately is fermented in stainless steel tanks at a controlled temperature of between 24º - 28 ° C with a peak of 32 ° C. The wine is subjected to a 12-month aging in French oak bordelesa barrel (90%) and American (10%).