Region of Origin: Luján de Cuyo (50%) and Uco Valley (50%), Mendoza.
Description: alluvial soil and drip irrigation. Altitude: 1.050 m.a.s.l.
Climate: Dry and continental with great sun exposure allowing perfect ripening.
Harvest details: harvest the last week of March. Hand picked in small cases.
Yield: 12.000 kg/ha.
Vinification: grapes were destemmed and crushed. Maceration before fermentation.
20 days of fermentation in stainless steel tanks at 26°C. Natual malolactic fermentation.
Ageing process: 30% of the must is fermented in French oak barrels for 6 months.
The other 70% of the must is fermented in stainless steel tanks.
Colour: brilliant, intense red with violet and bluish tinges.
Aromas: cherries, raspberries with balanced notes of vanilla and coconut imparted
Palate: well balanced, exhibits sweet tannins and a velvety finish.
Alcohol content: 12,7 % Vol (20º C)
Total acidity: 5,86 g/l tartaric acid
Residual sugar: 2,50 g/l
Enjoy it with Lasagne of “osobuco” stew with grilled tomatoes and basil dressing.
Serving Temperature 16°C
Cellar up to 3 years