Uco Valley and Lujan de Cuyo, Mendoza.
Production: Alcoholic fermentation with selected yeast in stainless steel tanks for 6 days at 8-10 Celsius. Cold maceration (pre-fermented).
Maceration: 16-18 days.
Pressing: Soft hydraulics press (basket/cage).
Fermentation: Malolactic in barrels.
Ageing: 18 months in French oak barrels.
Tasting notes: Deep red, with great intensity. Very perfumed fruit of cassis, liquorice, black fruits, violets, roses, spice and graphite. Sweet mouth entrance, silky, unctuous, velvety and elegant round tannins, robust, ripe black fruit, very spicy. A great concentration and complexity.