Nose

its nose shows menthol and citrus notes reminiscent of orange peel and apricot.

Palate

Its mouth is a rosé with a good balanced and enveloping acidity.

Growing Conditions

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

Harvest date: First fortnight of February.
Warehouse Reception: It is received in boxes of 18kgs. Double manual selection is performed.

Bottling

First fortnight of July

Winemaking

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

Aging

3 months on lees

Appearance

Pale salmon in color,

Food Pairing

It can be accompanied with a wide variety of dishes