22 acres at 3,608 fasl in Alto Agrelo, Luján de Cuyo, Mendoza.
Fermentation in stainless steel tanks. Two to three pump-overs are carried out daily. Post-fermentation maceration for 5 days. Malolactic fermentation.
60% of the wine is aged for 12 months in first and second-use French and American oak barrels and then in the bottle for another 12 months.
Deep and lively purple-red color. Intense aromas of dark fruit, green, and white pepper. A juicy, full-bodied wine with flavors of black cherry, blackberry, and black currant. It also has savory notes of spices and black pepper—a juicy, full-bodied, and unctuous Cabernet.
Ideal with roasted or stewed red meats, strong or spicy cheeses, such as Pepato or Parmesan, and desserts with dark chocolate.
Ready to drink but will develop favourably in bottle for up to 6 years.
Alcohol: 14.5%
Acidity: 5.77g/L
Ph: 3.68
Residual Sugar: 2.40 g/L