On the nose, aromas of flowers are appreciated, with hints of vanilla and menthol.
In the mouth balanced with notes of plum and chocolate, with ripe fruits.
Origin: Finca Lamadrid, Agrelo, Luján de Cuyo Altitude: 3,280 ft above sea level Year planted: 1963 Density planting: 5500 plants per hectare Vineyard management: Organic, drip irrigation Soil type: Clay loam and Sandy loam soil Yield: 2 plant per bottle Vintage report: A year that required a lot of decision making: less production, more humidity for the region, but with good canopy management and human labor to determine harvest time, maintained quality and achieved natural acidity.
Date of harvest: Second week of April 2017 Harvest method: By hand
July 2018. This wine has neither been fined, filtered, nor cold stabilized.
Maceration: Cold maceration at 6ºC for 5 days. Alcoholic fermentation: With native yeasts, 23 days at 25-27ºC, 4 pumpovers and one delestage daily in concret vat. Malolatic fermentation: In French oak barrels for 30 days.
12 months in 50% 2nd use, 50% 3rd use French oak.
It goes very well with grilled dishes.