Uco Valley, Argentina
Pebbly, volcanic soils
Manual harvesting at peak of ripeness, traditionally fermented between 25 °and 30 ° C with daily pumping over, followed by maceration for a long period until a high degree of concentration and full bodied structure are achieved.
8 to 10 months in used French oak barrels.
Intense ruby red
Complex, with a mix of red berries and spicy aromas of clove and black pepper. Delicate notes of chocolate and coffee given off from the oak
Well structured, complex with soft and smooth tannins, notes of red berries and spice ending with a long lasting finish of coffee
Beef, Lamb, Poultry, Game and mature cheeses.
14.5 % Vol.
up to 7 years
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