Region of origin: Gualtallary, Tupungato, Mendoza, Argentina. Made and bottled on the property.
Winemaker: Joaquin Martin
Vineyard: 1200m. Tall. Soils of alluvial origin, with a loose structure and very permeable. Special pruning, irrigation and canopy management to obtain balanced vineyards that produce grapes of the highest quality.
Vinification: Manual harvest. Selection of plots differentiated according to their quality, both in terms of yield and expression. They are vinified separately, to obtain different styles as “cutting components”, and thus achieve better complexity. Placed in a fermentation tank recently harvested due to our status as an Estate Winery. Cold maceration for 3 to 5 days. Alcoholic fermentation carried out with indigenous yeasts at temperatures between 25-28 °C. Post-fermentation maceration for variable time depending on tasting. Approximate total maceration of 25 to 30 days depending on the year.
Aging: 10-12 months in mostly French oak barrels and a small proportion of American.
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