legant nose with Cabernet Franc traces of herbs and anise, laced with Petit Verdot and Merlot intense dark fruit and spice fragances.
Barrel aging provides further complexity with delicate smoke and toast flavors.
Production Area: Altamira, San Carlos, Mendoza, Argentina. Soil: Aluvial origin. Loamy soil, with rounded rocks on the bottom.
Max. Ferm. Temp. 25-30º C for 10 days. 18 days maceration. Full malolactic fermentation
12 months in French oak (50% new).
This full-bodied wine is ideal with beef, mushroom risotto and complex, flavorful dishes.