Nose
In nose, complex due to its three vines. Notes
of violet, pepper, cinnamon and licorice.
Palate
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.
Winemaking
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.
Aging
The three varietals are harvested, fermented
and aged separately in 225-liter French oak
barrels for a year.
