Winemakers: Marìa Eugenia Baigorria and Sergio Jiménez.
Grape Variety: 100% Cabernet Sauvignon.
Region of Origin: Maipù County and Tupungato County (Uco Valley)
Vineyards details: Alluvial.
Harvest details: By hand in cases.
Climate: Dry and arid.
Yield: 8 tons per hectare.
Arrival at winery, first grapes are selected; temperature of the grapes are brought down up to 16-18 C degrees before they are sorted,
de-stemmed and crushed.
Maceration during 48-72 hs up to Alcoholic Fermentation starts.
When Fermentation starts, selected yeast , nutrients and tanins are added, controlling temperature three times a day, cooling if it is neccesary.The fermentation is carried out between 18 ° and 22° C for 15-20 days. Natural malolactic fermentation.
Ageing process: 55% of the wine has been in oak for a period of 4 months. Second use French and American oak.
Colour: Deep red color.
Aromas: Combining toasted scents, chocolate and snuff provided by the wood.
Palate: Full bodied, rouded and sweet tanins.
Alcohol content: 13,5% ( 20ºC).
Total acidity: 4,85 g/l tartaric acid..
Residual Sugar: 2,40 g/l
Serving temperatura: 16-18º C.