Its nose shows floral notes combined with a subtle hint of mint.
Origin: Finca Lamadrid, Agrelo, Luján de Cuyo Altitude: 3,280 ft above sea level Year planted: 1963 Density planting: 5500 plants per hectare Yield: 1 plant per bottle Training management: Organic, drip irrigation Soil type: Clay loam soil, Sandy loam soil Vintage report: Slightly more production than previous year and a warmer spring than 2016 allowed the grapes to mature over a shorter period of time. Harvest began earlier and ended earlier this year than before.
Date of harvest: First week of April 2018 Harvest method: By hand
March 2019. This wine has neither been fined, filtered, nor cold stabilized.
Maceration: Cold maceration at 8ºC for 5 days Alcoholic fermentation: With native yeasts, 22 days at 23-25ºC, 4 daily pump-over. Malolatic fermentation: 100% spontaneous in 4th use French oak barrels.
9 months in 3rd and 4th use French oak barrels.
Wide variety of spicy dishes, roast meats.