Hand-harvested grapes from each terroir at different dates in order to find the ideal ripeness and expression. Then, each component is elaborated separately. The fermentation takes place in French oak barrels and concrete tanks, at low temperatures (around 23ºC), with indigenous yeasts, therefore achieving a great expression and complexity of aromas. Each Cabernet Franc component is aged in used French and American oak barrels for 6 to 8 months. Finally, the winemaker selects the best barrels in order to make the final Cabernet Franc Blend.
50% Cabernet Franc | Los Árboles Uco Valley (1.150 m.a.s.l / 3.800 ft)
50% Cabernet Franc | Agrelo, Luján de Cuyo (1.000 m.a.s.l / 3.280 ft)
Elegant on the nose, with red and black fruit aromas and hints of mint. On the palate it is fresh and well balanced, with a long finish.
Grape(s): Cabernet Franc