Cabernet Sauvignon – 50%
Varietal(s) – 50%
The grapes are sourced from various area across the Mendoza, Tupungato, Lujan and Maipu regions.
Grapes are crushed and transferred to stainless steel fermenters with a capacity of 7.5 to 15.0 tons. The process starts with cold maceration at 41º for a duration of 5 days which after, yeast is added and the regular fermentation begins at temperatures maintained at about 77ºF. Throughout the fermentation, the fermenting liquid is completely drawn off from the skins and then returned by spraying back over the cap. This procedure is carried out each day. Toward the end of fermentation, the wine is racked. When fermentation is finished, the wine is transferred to stainless steel tanks where it remains in contact with new French inner staves for 7 to 9 months. This gives the wine delicate but vibrant oak character. To finish the process the wines are finned and filtered, then bottled.
In The Cellar
Product is aged 7 months in oak
Grilled and sauced red meats, Creole roast, cow kidneys, stuffed vegetables, Italian ossobucco, roast chicken, meats cooked in wine, very refined hard pasta cheeses (type: Provolone).