Technical information

75% Malbec – 25% Cabernet Franc
Alcohol: 13,8%
Total Acidity: 5,48 g/l
PH: 3,60
Residual Sugar: 2,85 g/l
Vineyards: Gualtallary, Tupungato.
Altitude: 1350/1400 masl.
Vinification Process: Pre-fermentation cold maceration for 3 days. The fermentation is done with indigenous yeasts. During this time, daily traces are made. The total maceration time is 20 to 25 days, at a maximum temperature of 86 °F to 88 °F . Malolactic fermentation occurs spontaneously.
Aging Method: 100% of the wine spends 12 months in used French oak barrels of 225 and 600 liters.
Aging Potential: Over 10 years.

Tasting Notes

• Dark red with violet reflections.
• Red fruits and fresh herbs, species and very subtle oak bring great finesse and complexity.
• The tannins have good grip and structure. With long and fresh finish.

Pairing Suggested

Good with red and white meats, pasta and any type of cheese. It also pairs well with recipes for stuffed meats and grilled vegetables.