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
