The grapes come from vineyards in the Agrelo zone, 60 km from the city of Mendoza and at an altitude of 950 meters above sea level. These vineyards feature soils composed of silt, clay, and sand with a presence of stones at a depth of two meters and derived from erosion from the Andes Mountains. The region’s climate is warmer than that of the Uco Valley, which allows us to obtain grapes with more fresh fruit aromas and flavors as well as very soft tannins.

Vinification

The grapes were handpicked and then cold soaked for seven days to extract aroma and colour. After that, the grapes were fermented for 10 to 12 days and then kept on their skins for 10 to 15 days to give colour and structure. Following fermentation, the blend was put into French Oak barrels for six months, of which 10% were new and the rest second and third fill. The wine was naturally fined and gently filtered before bottling.

Tasting Notes

Deep purple in colour. Dried fruit aromas of strawberries and cherries are nicely complemented with spicy notes and menthol aromas. On the palate this wine displays extraordinary balance, freshness and soft tannins.