harvest note

Each lot and terroir is manually harvested when an optimal grape maturity is reached. Clusters are taken to the winery and refrigerated at 50 degrees Fahrenheit before being processed. Then they are manually sorted, destemmed and run off by gravity into small, concrete tanks. A short cold maceration is followed by alcoholic fermentation including délestage to facilitate extraction of color, flavor and tannins. After a long maceration to let each terroir express their own personality, the vinification process is over. The wine is run off into barrels to initiate the aging process. Malbec wines are kept separately until assemblage is carried out seeking the perfect balance.

tasting note

Deep purple with hints of black. On the nose, blackerries with plum aromas and a touch of black pepper and licorice. Subtle aromas of caramel and vanilla. A full bodied Malbec with sweet tannins. It is recommended to decant and drink cold. Can be cellared for up to 8 years.