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. Subsequently, fermentation was carried out at 25°C for 5 more days. Malolactic fermentation was natural, and wines were kept in stainless steel tanks for 8 months; only 10% of the wine was kept in new French and American oak barrels.
SERVING TEMPERATURE: 14°C to 15°C
AGEING POTENTIAL: 5 years
PAIRING: Red-sauce pasta, grilled meats, cheeses.