Nose
Ripe black fruit, cherries and figs. The notes of dark chocolate, tobacco are perfectly balanced thanks to its aging in French oak barrels.
Palate
Sweet entry, complex and balanced tannins with a velvety finish, great body with a persistent finish.
Growing Conditions
The Soil is loamy sand with horizontal bands of clay loam. Due to its alluvial formation, gravels appear beginning at depths of 90 cm. The diameter of the rounded rocks varies between 2 and 30 cm. Sand and rocks facilitate drainage.
Twenty hectares have been planted under double Guyot vine training, only four of these hecaters are dedicated to the production of Trivento Eolo Malbec. They are inrrigated using flood irrigation (furrow) with water channeled from the Mendoza River. Pure, crystal clear water from the Upper Mendoza River is available year round to assist the vines' various phenological stages adding to the wine's unique personality.
Mendoza's climate is characterized by being arid, rainfall is scarce, with an average annual rainfall of 200mm. Temperatures have a significant daily oscillation which favors the development of the ripeness of the grape, especially its phenolic compounds.
The 2015-2016 growing season was atypical since it was marked by the climatic phenomenon “El Niño”, the rainfall was 422 mm accumulated, doubling the annual average. The average annual temperature was 13.6° C (below the historical average 16.3° C). The veraison developed similar to the previous year.
The winter developed with minimum temperatures that were 2° C higher than the previous year, the month of August was particularly warmer, obtaining -3.5° C versus -7.2° C of the year before. The season rainfall was 13mm.
Spring was cool and humid, the average temperature was 12.7° C, almost 5° C lower than expected. The rainfall was 102mm and the sprouting began the second week of October.
In the summer, the maximum temperatures reached were around 33.5 °C. Due to the El Niño phenomenon, the rains were more abundant than expected, 228 mm total, exceeding the annual average recorded in Mendoza. In spite of the rains, the topography of the vineyard and its soil profile, allowed to drain the excess of water towards the Mendoza River reaching balanced ripeness of the grapes.
Finally, the cycle concluded with a humid and fresh autumn, preserving the health of the vineyard during the harvest that took place in 6 stages.
- 35,4% Plot 2.1
- 34,5% Plot 1.1
- 15,5% Plot 2.2/2.3
- 14,6% Plot 1.2
Bottling
November 30, 2017
Bottle aging: 12 months
Winemaking
Hand selection of clusters, destemming, and subsequent berry sorting by hand. Gentle roll crushing. Eigth days cold maceration before fermentation at 10°C. Alcohol fermentation in stainless steel tanks for 15-17 days, at a controlled temperature of 24-27°C. Three open pump-overs performed daily. Select yeasts: Saccharomyces Cerevisae (Bayanus). Post-fermentation maceration for 5 days. Racked directly to barrels. 100% natural malolactic fermentation.
Aging
15 months French Oak barrels, 60% new, 40% used once (medium toast level)
Appearance
Intense red, with violet tones and black hues.
