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 second half of March.

Winemaking

Traditional in stainless steel tanks, pH correction and inoculation with selected yeasts for alcoholic fermentation at 24-27°C for 8-10 days. Pneumatic pressing and natural malolactic fermentation. Clarification and filtration follow.

Cellaring potential

de 2 to 3 years años