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Wine of intense reds and violet-black undertones. Spiced aromas reflect its stay in oak with pepper notes, typical of this varietal. Complex, of good structure and ample body on the palate. With a great deal of personality. As this wine is a natural product, delicately treated during its stabilization, bottles may occasionally contain small precipitates.
Variety: 100% Cabernet Franc
Service temperature: 16-18°C
Estimated aging time: 7-8 years
Wine-food pairing: ideal with venison, hare or wild boar red meats, and also with mutton and bovine meats
Presentation: 750 cc
Careful grape selection during its manual harvest. Once in the winery, a process of delicate destemming and cooling takes place before vatting. This is followed by fermentation for approximately 11 days, adding selected yeasts, with a controlled temperature of 25°C. Then It rests in masonry pots for 4 to 5 months and after that it is stored in American and French wood for 6 months. Once bottled, it matures in the bottle for 4 months before it is sold.
Enologists: Oscar Egea, Walter Egea.
Agronomist: Jorge Riveros.
Located in the provincial districts of Santa Rosa and Junín, east area of Mendoza
Vineyard age: 25 and 28
Vineyard elevation: 650-700 m above sea level
Vineyard yield: 9,000 kg/ha
Irrigation: Ground water and ice water from the Andes
Annual production: 45,000 bottles