100% Bonarda grapes from their vineyards in Santa Rosa, Mendoza province. The grapes were handpicked during the first week of April. With the aim of preserving the purity of the natural aroma of the Bonarda grapes, this wine has not been aged in oak, but was aged for 6 months in steel tanks prior to bottling. A great wine with delicate touches of raspberries and red plums combined with well-integrated acidity.

Prior to the wine world's fascination of Malbec, Bonarda, was the most widely planted variety in Argentina. Bonarda in Argentina may, or may not be related to any of the three original Bonarda from Italy. If not related to the Italians, there are those who believe Argentine Bonarda comes from Charbono (what Bonarda is called in California). The reason why there is so much confusion, is that old vineyards never were catalogued and recorded as they are now. Vintners, or farmers, transplanted and graphed vines without much thought. If the vines grew and the wine was good, that is what mattered. Depending on the variety and where it is grown, it produces a different style. In Argentina, if able to ripen fully, Bonarda produces a superior wine to Malbec.

Winemakers: Maria Eugenia Baigorria and Sergio Jiménez.

Grape Variety: 100% Bonarda.

Region of Origin: Santa Rosa County, Mendoza.

Vineyards details: Sandy soil ideal for Bonarda grape. Yield: 7 tons per

hectare.

Harvest details: By hand in cases.

Climate: Try and arid.

Vinification process:

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

neccesarv. The fermentation is carried out between 18 ° and 22° C for

15-20 days. Natural malolactic fermentation.

Aging process: 7 months in french and American oak barrels.

Colour: Intense ruby red color with purple hints.

Aromas: The wine's black currant and licorice are offset with vanilla

and chocolate notes from the months aged in French oak.

Palate: Elegant tannins with lingering finish.

Alcohol content: 13,5% (20°C).

Total acidity: 4,96 g/I tartaric acid.

Residual Sugar: 2,45 g/l

PH: 3,1

Servina temperature: 16-18° C.

Food pairing: Ideal to pair with lamb and other red meats.