MALBEC
Winemaker’s Notes:
Deep red color with blue tones, with good tears and color. Of great aromatic richness, noticing red fruits, ripe plums, cherries and cherries, and in balance with notes of chocolate and vanilla. Velvety and great structure, with sweet and ripe tannins, with notes of plum compotes and cherries, with good contribution of oak wood. Of prolonged and harmonious persistence
Varietal: Malbec 100%
Terroir: Vistalba, Luján de Cuyo, Mendoza, Argentina
Harvest: Manual
Elaboration: Traditional with fermentation of 20 days between 21 and 26ºC, including maceration. Malolactic fermentation with indigenous strains.
Ageing: 12 months in French oak barrels of first use
Presentation: 750 ml.
Storage capacity: 8 years or more
PETIT VERDOT
Winemaker’s Notes:
Striking color, dense deep red with violet tones, with good tears and colored. Of great aromatic richness, noticing red fruits, blueberries, minerals, in full balance with chocolate and vanilla. Of sweet tannins of great body, structure and unctuousness, of intense spicy flavors, plum jam and cherries, with good contribution of oak wood. Of prolongue persistence
Varietal: Petit Verdot 100%
Terroir: Aminga Valley, La Rioja, Argentina
Harvest: Manual
Elaboration: Traditional with fermentation of 20 days between 21 and 26ºC, including maceration. Malolactic fermentation with indigenous strains
Ageing: 12 months in French oak barrels for first use
Presentation: 750 ml
Storage capacity: 8 years or more
CABERNET FRANC
Winemaker’s Notes:
From a palette of deep red colors to dark blue tones, with colored teardrop. Complex and exquisite nose, where layers of red fruits converge, the spicy, the ripe pepper, ending with a hint of vanilla and chocolate. Of great body, with fine and sweet tannins, of intense flavor, fruity, spicy and paprika. Its very good structure and unctuousness make it a wine of prolonged and attractive persistence
Varietal: Cabernet Franc 100%
Terroir: Aminga Valley, La Rioja, Argentina
Harvest: Manual
Elaboration: Traditional with fermentation of 20 days between 21 and 26ºC, including maceration. Malolactic fermentation with indigenous strains
Aging: 12 months in American oak barrels for first use
Presentation: 750 ml
Storage capacity: 8 years or more
MERLOT
Winemaker’s Notes: Ruby red color with violet tones, with good teardrop and colored. Subtle aromas, with spicy notes, ripe pepper, plums, and blackberries in full balance with chocolate and vanilla. Medium body, with sweet and unctuous tannins, spicy flavors, notes of plum and blackberries, with good contribution of oak wood. Of prolonged persistence
Varietal: Merlot 100%
Terroir: Aminga Valley, La Rioja, Argentina
Harvest: Manual
Elaboration: Traditional with fermentation of 20 days between 21 and 26ºC, including maceration. Malolactic fermentation with indigenous strains
Ageing: 12 months in American oak barrels
Presentation: 750 ml
Storage capacity: 8 years or more
SYRAH
Winemaker’s Notes: Ruby red color with violet tones, with good teardrop and colored. Of subtle aromas of ripe fruit, with slight spicy notes, ripe pepper, plums, and blueberries in full balance with chocolate and vanilla. Good body, with friendly tannins, and unctuous, spicy flavors, notes of plum, blueberries and caramel. Of prolongued persistence
Varietal: Syrah 100%
Terroir: Aminga Valley, La Rioja, Argentina
Harvest: Manual
Elaboration: Traditional with fermentation of 20 days between 21 and 26ºC, including maceration. Malolactic fermentation with indigenous strains
Ageing: 12 months in French oak barrels
Presentation: 750 ml
Storage capacity: 8 years or more
BONARDA
Winemaker’s Notes: Intense red color with violet tones, bright, with good tear and colored. Great aromatic richness, noticing red fruits, cherries, strawberries, in full balance with notes of caramel and vanilla. Sweet tannins of great body, structure and unctuousness, very fruity with intense notes of cherries and strawberries, with good contribution of oak wood. Of prolonged persistence
Varietal: Bonarda 100%
Terroir: Aminga Valley, La Rioja, Argentina
Harvest: Manual
Elaboration: Traditional with fermentation of 20 days between 21 and 26ºC, including maceration. Malolactic fermentation with indigenous strains
Ageing: 12 months in French oak barrels
Presentation: 750 ml
Storage capacity: 8 years or more