The grapes grow in selected vineyards of high winemaking quality. Stony soils poor in organic matter, with good drainage. The vineyards are watered by ditch with melting waters from The Andes.
Manual harvest. Selection of bunches and grapes. A pre-fermentative maceration is carried out, where the skins are in contact with the grape juice at a temperatures ranging from 0 to 2 °C or 2 to 3 days, with gentle daily movements to get an even must. Fermenting and post-fermenting maceration in small vessels, with controlled temperatures that oscillate between 25 and 28 °C reaching to a maximum of 30 ºC. During the whole fermentation process, pumping up and breaking down is carried out to get all the must in an even contact with the skins. Natural malolactic fermentation. Aging for 12 months in first use French oak barrels (medium toast).
Bottle storage: 12 months.
Aging potential: 10 years
Intense ruby red. In the nose it´s complex and attractive, we can perceive red fruit such as raspberries and strawberries embraced by an exotic and fresh touch of eucalyptus. Barrel aging brings out sweet notes like caramel. A full bodied wine, balanced, with ripe tannins that make it a remarkable example of the noble varietal.
Service temperature:: 16º C to 18 ºC