Llegan desde nuestros propios viñedos. Elegir las uvas es un arte, que ellas nos elijan a nosotros es una suerte.
Tannat 100%
25 years with a yield of 12,000 Kg/ht. Vineyard irrigated by mantle
Sandy loam, settled on pebbles, alluvialorigin.
1720 meters above sea level in the Cafayate Valley.
Second fortnight of March, harvested manually in 4000 kg trucks to avoid breaking the berries.
Fermented for 20 days in a stainless steel tank with temperatures that vary from 23 to 28%C. Without post-fermentation fermentation in order to obtain the greatest amount of fruit posible. A fresh and expressive wines, it is uncovered and sent to first-use barrels for a period of 12 months.
12 months; 80% American oak, 20% French oak.
15.0 %v/v
2 gr/ltr
3.8
Intense ruby red color with-a black background and violet reflections.
On the nose we find black fruits aromas such as blackberries, something floral such as violets, with hints of vanilla and tobacco.
In the mouth is fresh on entry, with tannins that feel present but are ripe, good volume and a long finish.
Torrontés 100%.
15 to 40 years with a yield of 12000 kg / Ht vineyard with irrigation to mantle.
sandy loam, settled on Boulder. Alluvial origin.
1720 meters above sea level, in the Cafayate Valley.
First fortnight of February.
Manually harvested in 4000 kg trucks to avoid breaking the berries. lt is harvested with low al- cohol potentials for greater fruit expression and freshness.
Fermentation in stainless steel tanks in temperatures that vary between 13% and 15.
It lasts approximately 35 days without Malolactic fermentation.
30% of the wine goes through French oak aging for 12 months.
11.8 %v/v
1.8 gr/ltr
3.3
Greenish yellow color. Bright and lively. On the nose we find White fruit aromas like peaches, citrus aromas, also floral, honey and vanilla.
Fresh in the mouth, with balanced acidity good volume in the mouth and long end.
Malbec 100%.
15 years with a yield of 12,000 Kg/ht, some in vines with blanket irrigation and trellis with drip irrigation.
Sandy loam, settled on boulders. Alluvial origin.
1720 meters above sea level in the Cafayate Valley.
first to second fortnight of March, manual harvest in 4000 kg trucks to prevent the berries from breaking.
Fermented in stainless steel tanks with temperatures that vary from 23 to 28"C, a fermentation that lasts approximately 20 days is carried out, a post-fermentation fermentation is carried out for about 12 days to gain volume in the mouth and structure, itis devatted and sent to.
first-use barrels for a period of 12 months.
12 months; 80% American oak, 20% French oak.
11.8 %
1.8 gr/ltr
3.3
Greenish yellow color. Bright and lively. On the nose we find White fruit aromas like peaches, citrus aromas, also floral, honey and vanilla. Fresh in the mouth, with balanced acidity good volume in the mouth and long end.
