Winemaking

Each lot and terroir is mannually harvested when an optimal grape maturity is reached. Clusters are taken to the winery in 17-kilo boxes and refrigerated at 10°C before being processed. Then, they are mannually sorted, destemmed and run off by gravity into small concrete tanks. A short cold maceration is followed by an alcoholic fermentation including délestage to facilitate extraction of color, flavor and tannins. After a long maceration at 28°C to let each terroir express their own personality, the vinification process is over. The wine is run off into barrels to initiate the aging process. Malbec wines are kept separately until assemblage is carried out seeking the perfect balance.

Aging

In French oak barrels for 12 months (1/3 new barrels, 1/3 second use, and 1/3 third use barrels).

Food Pairing

Grilled red meat, lamb, pasta with intense sauces, or to pair semi-hard cheeses of mild flavor