Alcohol: 14.5 %

Harvest: 20th March - 10th April
Harvesting is performed manually and the grapes are transported in small trays to the cellar in order not to damage them.

Vinification : Traditional methods of production are used in the winery:

Fermentation is carried out with indigenous yeasts under strict temperature conditions at 26 degrees Celsius with a long maceration period (29 days).

Following gentle and traditional clarification with egg whites, aging continues in the bottle.

Ageing: In vats for one year and racked every 3 months to allow the sediments to settle naturally.

Tasting notes: The traditional Bordeaux blend displays a particular Argentinean interpretation.

On the palate is round with ripe, gentle tannins and great amounts of red fruits which gives it a very intense and fruity bouquet and perfect acidity.

Food Recommendation: Pasta, Beef, Game

Cheese Recommendation: Firm Cheeses