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The excellent blend of these emblematic Malbec and Bonarda varietals gives birth to an interesting wine of strong reds with bluish undertones. Aroma of half-ripe red fruits intertwined with fresh grass. Unctuous, with sweet tannins and good persistence in the mouth. As this wine is a natural product, delicately treated during its stabilization, bottles may occasionally contain small precipitates.
Variety: 50% Malbec; 50% Bonarda
Service temperature: 16-18°C
Estimated aging time: 5 years
Wine-food pairing: lean red meats, charcoal-grilled fish and red sauce pasta
Presentation: 750 cc
Careful grape selection during its manual harvest. Once in the winery, a delicate destemming takes place, followed by fermentation for approximately 10 days, adding selected yeasts, with a controlled temperature of 26°C. It matures in masonry pots for 7 months and then it is bottled, resting for 4 to 5 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
Vineyard elevation: 650-700 m above sea level
Vineyard yield: Malbec, 11,000 kg/ha; Bonarda, 15,000 kg/ha
Irrigation: Ground water and ice water from the Andes
Annual production: 45,000 bottles