Winemakers

Hugo Zamora and Agustín Garavaglia

Origin

Central Valley of Mendoza

Estate vineyard

Selected for its excellent quality and low yield, 100qq/ha.

Soil

Sandy loam

Altitude

680 m a.s.l. msnm

Harvest

Careful manual harvest in 400kg bins during the first and second half of February.

Winemaking

Selection, destemming, and cold carbonic maceration for 48 hours. Pneumatic pressing and pH correction. Alcoholic fermentation at 12-15ºC for 15-20 days. Natural malolactic fermentation followed by aging on fine lees for volume and creaminess. Bentonite clarification and filtration.

Cellaring potential

de 2 to 3 years años