Region: Central Valley. Mendoza. Argentina
Soil Characteristics: Clay loam
Harvest: Manual, last March
Maceration Pre-fermentative at 15º C
Method: Classic with 20 days macerations
Temperature: It reaches a maximum temperature of 29º C and then lowered and maintained at a temperature betwen 24º C and 26º C.
Length: 6 days
Malolactic Fermentation: Natural
Its resting in French oak barrels during 8 months.
Colour: Its colour is red and has violet nuances
Aroma: Has an aroma of red fruits and spices
Flavor: O ers an exquisit combination of avors to vanilla, ripe plum and coffee. Has an excellent combinations of tannins of great quality that provide great structure.