Angélica Vineyard, Lunlunta 3116 ft (920 m) alluvial origin. Loamy clay in the topsoil with rounded rocks on the bottom. La Pirámide Vineyard, Agrelo, 3116 ft (950 m) Alluvial origin. Clay topsoil with rounded rocks on the bottom. Nicasia vineyard, Altamira, San Carlos: 3592 ft (1095m) alluvial origin. Loamy soil, with rounded rocks on the bottom. Adrianna Vineyard, Gualtallary, Tupungato, 4757 ft (1450 m) alluvial origin. Gravel and limestone. Rounded rocks in the bottom.
The 2014 was the coolest harvest year since 2001. It was a year with pronounced regional contrasts. Abundant snowmelt (the Andes could be seen covered in snow throughout the whole harvest season) would have made this a very large harvest, except that everything slowed down with the cool weather in February, March and April, and the severe September frost. The harvest happened about one to two weeks later than usual and the yields were average overall. The wines stand out for their high natural acidity, freshness and concentration.
This wine goes through an extensive cold maceration at less than 50ºF (10ºC) to extract aromas. The juice is then fermented for 18 days with a post-fermentation maceration of 28-30 days. Wild Yeasts.
18 months in French Oak barrel. Barrel selection varies depending on vineyard and vintage.