GRAPE VARIETY:
62% MALBEC , 22% CABERNET SAUVIGNON , 16% TANNAT
WINEMAKING:
The grapes are harvested in small boxes (20 kg), after selecting the bunches in the vineyard. Half of the must undergoes pre-fermentation cold maceration at 5°C for 7-10 days, and then fermentation is conducted at 28°C with native yeasts. For the remaining 50%, more than 50 micro-vinifications are carried out: with whole bunches, co-fermentation of varieties, varying ripening times, different types of oak, whole berries, selected yeasts, varying yields and temperatures, and so on.
Wines are identified by lot and are stored separately in French or American oak barrels and French oak tanks. Oak ageing takes 18 months and, once the optimal blend is ready, the wine continues to age in the bottle for 6-12 additional months prior to its release in the market.
