Vineyards
Located in Lujan de Cuyo and Maipu The grapes are picked the first fifteen days of February The drop in the temperature at nigh permits a complete maturation of the grape, resulting very sweet grapes with a preserved acidity.
Process
Manual harvesting Destemming and grape chilling Managed cold maceration Pneumatic pressing and draining Cold settling and Racking Controlled fermentation with indigenous yeasts in stainless steel tanks for 20 days Ageing of 30 of the wine in new american oak barrels for 3 months Blending and stabilization Filtration and bottling.
