(From 2013 Vintage) Grapes were harvested by hand with delicate and conscious bunch selection. During fermentation, pigeage and a very gentle treatment were used on the cap to avoid over extraction. The juice fermented using native yeast, with no corrections of tartaric acid. The wine was matured in 3,500 ltr untoasted Foudres for 18 months, and six months in the bottle. There was a coarse filtration prior to bottling, to ensure no interference with the quality of the wine.
This wine is the exciting result of our encounter with the great land of Argentina, whose very light and space seem to reproduce perfectly in all its fruits a remarkable character and vitality. The an...