Viparmex wines shine at Casa Atalaya
During the exclusive Range Rover dinner held at Casa Atalaya in Careyes, Viparmex wines became the true stars of the evening. Held as part of the 25th Range Rover Copa Agua Alta, this experience was much more than a lifestyle event: it was a true food and wine experience.
From the first glasses of sparkling Ferrari Perlé Trento to the elegant red Guado al Tasso by Antinori, each wine offered a unique sensory narrative. The journey began with Ferrari Perlé, with its fine and persistent perlage and notes of almond blossom, ripe apple, and bread crust, which was paired with octopus carpaccio, adding elegance and a velvety texture to the start of the evening.
Accompanying the following courses of the menu, the Aveta Sauvignon Blanc from Stags Leap, Napa Valley, surprised with its vibrant freshness, aromas of mango, currants, pineapple and orange blossom, and a structure on the palate marked by mineral, citrus and grapefruit notes, which harmonized perfectly with the linguine vongole.
The highlight came with the Guado al Tasso 2021 (Antinori, Tuscany), a deep ruby-colored wine with a vigorous nose reminiscent of ripe red fruits, bay leaf, and mint. Its sweet and silky entry, along with dense and well-integrated tannins, lent structure and elegance to the pizzaiola fish. This label demonstrates an extraordinary balance between power and grace and is destined to age beautifully in the coming years.
Understanding Viparmex wines means understanding a philosophy: a passion for wine as the driving force behind every selection. Under the direction of Alejandro Rodríguez, CEO of Viparmex and a self-confessed wine lover, the selection of labels prioritizes authenticity over media attention. A prime example is Antinori, a Tuscan winery recognized in 2022 as the world's best vineyard by World's Best Vineyards, thanks to its sustained excellence and winemaking vision.
With a curatorial approach, Viparmex focuses on labels with history, elegance, and character. Beyond superficial luxury, its essence lies in the guarantee of quality in every glass.
The culinary experience was led by chefs Rodrigo Cruz Varela and Fabio Bruno of L'Ósteria del Duomo restaurant in Guadalajara, who created a menu designed to enhance the notes of each wine. The evening concluded with a refreshing mango sorbet paired with Chivas XX Pure Blend Malt, confirming that, on this occasion, the wine not only accompanied the meal but was its very essence.
