The vineyards are irrigated by ditch with melting waters from the Andes. Besides the purity of these waters, another paramount factor is the wide temperature range- difference in temperature between day and night- which helps the grapes to get thicker skins, more color and concentration of aromas. Finally, there is a constant breeze blowing from west to east that contributes to great health.

Manual harvest. Selection of bunches and berries. A pre-fermentative maceration is carried out, which leaves the skins in contact with the must at a temperature of 0 to 2 ºC for 2 to 3 days, with gentle daily movements. Fermenting and post-fermenting maceration in small vessels, with controlled temperatures that oscillate between 25 and 28 ºC reaching 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 14 months in first use French oak barrels (medium toast)

Bottle storage: 12 moths.

Aging Potential:: 10 years.

Vibrant ruby red with violet hues, bright and clean. In the nose it´s intense , we can appreciate black fruit such as blackberries and floral notes like violet embraced by integrated and elegant oaky notes. In the mouth it is intense, full bodied with firm and marked tannins, which promise a long and safe aging in bottle. A great Malbec with full varietal expression, where fruit, silkiness and balance stand out.

Service temperature:: 16º C to 18 ºC