A bold yet cultured red that is just built for meat. It has a deep ruby red hue with touches of violet at the rim. The bouquet is complex with ripe plums foremost against black raspberry and mocha. Every time you go back to it the bouquet changes as the complexity develops. In the mouth it is smooth yet robust with velvety tannins and a nutty edge from the barrel maturation. A great bottle!

Winemakers: María Eugenia Baigorria and Sergio Gimenez

Grape Variety: 100% Petit Verdot.

Region of Origin: Perdriel, Lujan de Cuyo - MENDOZA.

Vineyard details: Alluvial soil and drip irrigation

Climate: Dry and continental with good sun exposure allowing perfect

ripening

Vine cultivation: Vertical shoot position trellising (VSP)

Harvest details: By hand in cases, picked first week of April. Yield

6.500 kg/ha

Vinification: Grapes where destemmed and crushed. Maceration

before fermentation. 15 days of fermentation in stainless steel tanks at

26-28 ° C. Natural malolactic fermentation. Aging process: French oak

barrels for 10 months.

Colour: Deep ruby red with intense violet hues and dark shades.

Aromas: Delightful complexity of ripe plums, dry fruits and dark

raspberry combined with aromas and flavors of spiced plum, dark

berries, mocha and herbs.

Palate: Soft and vevelty tannins, smooth and robust structure. The

nutty oak element gives the finish a dry edge.

Alcohol content: 14%

Total acidity: 5.1 q/l

Residual sugar: 2.1 g/l

Serving temperature: 16-18 ° C

Cellar up to 7 years