Nose
Black and red fruits perfectly combined with bay leaves and pink pepper plus a touch of cedar wood coming through to add freshness.
Palate
Full body and personality on the palate. Firm backbone and fine-grained tannins.
Harvest
A typical vintage for Mendoza with grapes of
exceptional quality. Superlative must extraction
resulted in wines of unique color. Moderate
summer temperatures helped to keep their
natural acidity.
Winemaking
Malbec and Cabernet Sauvignon were hand-picked during the first fifteen days of April, when anoptimal grape maturity was reached. They were carried to the winery in boxes to minimize damage and kept at 10°C for 24 hours. Clusters were classified in sorting tables, destemmed and gravity fed into small concrete tanks. Spontaneously fermented by the native yeasts of our terroir. During fermentation, regular punch-downs and pump-overs were done to facilitate aroma, color and tannin extraction from the skin to the juice. Malbec vatting lasted 32 days and 27 days for Cabernet Sauvignon. Malolactic fermentation occurred spontaneously in tanks. Then, 225 and 600-liter barrels were filled to begin with the aging process where it remained for 12 months, then, the wine was aged in barrels for a further six months. Finally, it was bottled and stored in the cellar before being released to the market.
Aging
It is aged for 18 months in new French oak
barrels and it is racked twice to remove natural
sediment and provide the necessary oxygen
that helps wine to evolve.
Appearance
Deep red with hints of purple.
