Hand-harvested grapes from each terroir at different dates in order to find the ideal ripeness and expression. A co-fermentation of Petit Verdot and Bonarda is carried out in concrete egg shaped vats. The remaining components are fermented separately in stainless steel tanks. 40% of the wine is aged in second use French oak barrels for 12 months.
40% Malbec | Perdriel, Luján de Cuyo (950 m.a.s.l / 3.110 ft)
20% Petit Verdot | Los Chacayes, Uco Valley (1350 m.a.s.l / 4.430 ft)
20% Bonarda | Medrano, Maipú (700 m.a.s.l / 2.300 ft)
10% Cabernet Franc | La Consulta, Uco Valley (1.050 m.a.s.l / 3.450 ft)
10% Merlot | Los Chacayes, Uco Valley (1350 m.a.s.l / 4.430 ft)
Rich and full-bodied, blackberry, damson and black plum dominate the palate initially, with smooth, chocolately tannins taking over the mid-palate, and vanilla, black pepper and exotic spices coming through on the finish.
Grape(s): Malbec, Petit Verdot, Bonarda, Cabernet Franc, Merlot