Grape: 100% Cabernet Sauvignon
Vineyards: Finca La Mascota, Cruz de Piedra, Maipú, Mendoza.
Process: Hand harvesting in plastic bins. Bunch selection. Destemming and crushing. Berry selection. Fermentation and maceration in stainless steel tanks during a minimum of 25 days at 23-25ºC. Natural malolactic fermentation. 15 months aged in new French and American oak barrels. Filtering. Bottling.
Food Pairing: Ideal to combine with pasta, red grilled meats and stews
Drinking Temperature: 17°-19° C
