Its nose shows plums, fresh herbs with hints of spices.
Origin: Finca Lamadrid, Agrelo, Luján de Cuyo Vineyard altitude: 3,280 ft above sea level Year planted: 1963 Density planting: 5500 plants per hectare Yield: 1 plant per bottle Training system: Traditional trellis system Vineyard management: Organic and sustainably farmed, drip irrigation Soil type: Clay loam soil, silty loam soil. Selection Method: Double selection table
Date of harvest: Second half of March Harvest method: By hand
Maceration: Cold maceration at 9 ° C for 6 days. Alcoholic fermentation: With native yeasts, in stainless steel tanks, for 22 days at 23º/25ºC. Malolactic fermentation: it takes place spontaneously for 28 days at conditioned temperatures of 18 ° C.
6 months in 3rd and 4th use French oak barrels. This wine neither been filtered, fined, nor cold stabilized.
In view of red with ruby sparkles.
Accompany very well stewed with fine herbs