its nose shows menthol and citrus notes reminiscent of orange peel and apricot.
Its mouth is a rosé with a good balanced and enveloping acidity.
Origin: Agrelo, Luján de Cuyo - Mendoza Altitude of the vine: 1.000 meters above sea level Year Planted: 1995 Density: 7200 plants per hectare Production: 1 plant per bottle Training System: Espalier. Soil Type: Loam-Stony Selection method: manual double selection
Harvest date: First fortnight of February. Warehouse Reception: It is received in boxes of 18kgs. Double manual selection is performed.
First fortnight of July
Maceration: A short maceration of 40% is carried out with the skin at a temperature of 7ºC. Pressing: After 7 hours of the previous maceration, working with soft working pressures up to 250 bar. Alcoholic fermentation: in cement eggs, with native yeasts. Duration of the same 22 days with temperatures between 15º / 16ºC, preserving freshness and aromas
3 months on lees
Pale salmon in color,
It can be accompanied with a wide variety of dishes