REGION: Valle de Uco (Mendoza) and Cafayate (Salta)
ELEVATION: 1,700 m / 5,570 ft above sea level (average)
HARVEST METHOD: Hand-harvested
WINEMAKING: Fermentation in stainless steel tanks with selected yeasts at a maximum temperature of 12-14ºC (54-57ºF). Conservation on lees for three months to improve the structure of the wine.
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