Nose of red fruit and flowers.
Sweet soft entry followed by round, silky tannins. Long, persistent finish, and black cherry flavors. Medium body.
REGION Uco Valley
ALTITUD 900-1100masl (2950-3600 feet)
HARVEST Hand picking, March-April.
The grapes were hand-harvested, destemmed and crushed. The must was chilled and cold-soaked for 72 hours prior to fermentation for additional extraction of color, tannins and flavor. Fermentation took place in upright, conical tanks at 29° celsius (85°F) for six to eight days. The wine underwent full malolactic fermentation. It was bottled-aged for 6 months before being released into market.
Intense bright and deep ruby color.
Pork, Risotto and Blue Cheese.