Variety: 100% Sangiovese.
Vineyard location: Agrelo, Luján de Cuyo, Mendoza. Altitude: 960 meters above sea level
Soil type: Loamy-sandy soil
Irrigation: Traditional furrow
Date of harvest: Second half of March
Yield: 60 quintals per hectare
A selection of bunches is made, it is incubated with 30% of the whole grape, without stripping. Classic fermentation with indigenous yeasts at a temperature of between 26 and 28oC for 7 days. Post-fermentative maceration, the decube is defined and pressed by tasting. Malolactic fermentation is carried out with indigenous bacteria.
Then it is kept in contact with French oak for 8 months.
Intense and bright red, bluish tones are observed. On the nose aromas of fresh red fruit are perceived and it has slight notes of tobacco and chololate. In the mouth it has an elegant entry, it is fresh, complete and with a balanced acidity.
17 – 19 oC.
Alc. 13,9% – Total Acidity: 5.40 G/l – pH: 3.6
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Drink in moderation, its sale to children under 18 is prohibited.