Pedro Ximenez, Muscat and Cherry
Region: Central Valley. Mendoza. Argentina
Soil characteristics: Clay loam
Harvest: Manual. Between end of February and beginning of March
Method: Pre-fermentative maceration for 12 hours at 10º C and then fermentation at 15º C
Temperature: 15º C
Duration: 15 days
When finish the elaboration, is added vinic alcohol to obtain a grade of alcohol between 15 and 15.50% v/v and rectified concentrated must to obtain a amount of sugar between 80-100 g/l and a balance pleasant to palate.
Color: Toasted brown with golden highlights
Aroma: Complex fruity and floral aroma
Flavor: Very intense, persistent and balanced. Smoky flavor, with ripe fruit. Long finish.
Alcohol: 15% volume
Total acidity: 3.07 g/l