On the first approach in the nose, it is quite austere, but patience is rewarded with notes of rosemary, lavender, and graphite.
It shows the structure and intensity that is a feature of Malbecs from this area in the Uco Valley, with a fresh palate, fine-grained tannins, and a long and delightful length.
100% of this Malbec stems from the loamy soils of Gualtallary, lying at 1,300 meters above sea level. The soil presents limestone-covered pebbles and gravels that occupy 50-70% of the soil volume, with a high percentage of free calcium carbonate in the profile granting to the wine a chalky, fresh minerality.
The grapes go through a double selection process and are released by gravity into small concrete tanks. The alcoholic fermentation begins with indigenous yeasts at 24ºC for 15 days. In order to maintain a careful, gentle handling, pumping is not used; the cap is rotated by manual pigeage throughout the fermentation.
The wine was matured in 3,500 ltr untoasted foudres for 18 months, and 12 months in the bottle. There was a coarse filtration prior to bottling, to ensure no interference with the quality of the wine.