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Vineyard: Pago del Vicario

Regular price $ 561.00 MXN

Unit price per 

tax included

only 4 left in stock

Grape Variety: 100% Merlot

Aging: 24 hours of cold skin maceration and 15 days of maceration at fermentation temperature. Made 100% with the Merlot variety, harvested late in early October, to achieve a high concentration of color and sugars. Subjected to a cold fermentation cut to preserve the natural sugars of the grape.

Region: Castilla, Spain

Food pairing: 

An ideal sweet wine to accompany cheeses such as Roquefort, goat, or Gorgonzola and as a suggestion, accompanying a dish made with Lamb. Recommended temperature: 15 °C (59 °F)

Wine Profile:

Intense cherry red color with density that is reflected in its colored tear. Very balsamic and fresh nose where sweet notes of blackberry compote, strawberry gum and black plum fruit in liquor appear. On the palate it is pleasant on the palate with a soft sweetness that opens the palate to flavors reminiscent of figs, dried apricots, raspberry jam and rose petals.


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Important compliance requirements for delivery Courier companies or carriers can only deliver wine to customers over 18 years of age with the corresponding INE or IFE. For this reason, it is important to clearly indicate this information on the form at the time of purchase.

Shipping rates and options

  • Free shipping for orders over $200 MXN within the Huatulco Bays area Huatulco Bays area. Orders are usually delivered in 90 minutes or less, from 9:00 am to 9:00 pm.
  • For other areas of the Mexican Republic, shipping is free on purchases over 3000 pesos. purchases over $3000 MXN and deliveries take around 3 to 5 business days.
  • For purchases under $3000 MXN, shipping costs $100 MXN within the State of Oaxaca and $250 MXN for the rest of the Mexican Republic. Deliveries take around 3 to 5 business days.


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Welcome to La Cava Chahue!

We’re preparing for our grand opening in May 2020. In the meantime, you can learn more about our brand and the concept we’ll be bringing to Bahias de Huatulco.

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