100% Malbec. Maipú County, Mendoza. It’s temperature is brought down up to 16-18°C before they are sorted, de-stemmed and crushed. Maceration during 48-72 hours up to alcoholic fermentation starts. Selected yeast, nutrients and tanins are added, controlling temperature 3 times a day, cooling if It’s neccesary.The fermentation is carried out between 18 ° and 22° C for 15-20 days. Natural malolactic fermentation. 55% of the wine has been in second use French and American oak for a period of 4 months. Colour: Deep red colour with aromas that combine toasted scents, chocolate and snuff provided by the wood. It is full bodied, rouded and sweet tanins.
Residual Sugar: 2,40 g/l.
ABV: 14%
