VARIETY: Cabernet Franc
REGION: Agrelo 1050 M.A.M.S.L. (Lujan De Cuyo)
WINEMAKING: Grapes were handpicked and placed in 300 kg bins. Cold maceration of the must was
performed at 10°C for 3-4 days. Fermentation was carried out at 25°C with selected yeasts for 5 more days. All the wine underwent a natural malolactic fermentation and was stored in stainless steel tanks for 10 months.
Fifteen percent of the wine was kept in new French oak barrels.
SERVING TEMPERATURE: 14°C to 15°C
AGEING POTENTIAL: 5 years
PAIRING: Red sauce pasta, grilled meats, semi-hard cheese.
