Complex due to its three vines. Notes of violet, plums, blueberry and fig. Also, there are some hints of thyme and licorice.
In mouth, it is a balanced combination: The silkiness of the Malbec, the structure and power of the Cabernet Sauvignon, and the intensity of the Petit Verdot that integrates this assemblage.
Each varietal is hand-picked once it is fully ripe. Malbec comes first, then Cabernet Sauvignon and, finally, Petit Verdot. Grapes are taken to the winery in small boxes to protect the berries. Clusters pass through a double sorting table. Destemming is carried out, and 10,000-liter cement tanks are filled. The vinification of each varietal is separately done, then, a 3-day maceration process at low temperature begins to give way to an alcoholic fermentation at 25-27°C. During this process, different maceration techniques are performed, such as delestages, pigeages, and pump overs, so that each varietal is able to express its full potential and to contribute to an ideal extraction of aromas, tannins, and polyphenol.
The three varietals are harvested, fermented and aged separately in 225-liter French oak barrels for a year.
It is recommended to accompany it with grilled red meats or powerful, tasty and intense dishes.