Appellation: Mendoza, Argentina
Alcohol: 14% by Vol.
Total acidity: 5 ± 0,3 g/L (expressed as Tartaric Acid)
Residual sugar: < 3.2 g/lt
Year of Plantation: 2000
Soil: Loam/clay, rocky
Vine management system: Vertical Shoot Positioning
Yield: 15 tons/hectare (4.9-6.1 metric tons/acre)
Harvest method: Hand-picked, mid-March
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers / 50 miles) and the Andes Mountains (50 kilometers / 37 miles). Annual precipitation averages about 600 millimeters (23.6 inches), concentrated in the winter months.
Maceration: 15 – 25 days
Extraction: Traditional pumping-over
Fermentation: Initiated with active dry yeast (Bayanus), temperature 25°-28° Celsius (77°- 82° Fahrenheit)
Aging: Aged in French and American oak for 6 months.
Appearance: Dark red color
Nose: Delicate and elegant nose.
In mouth: Shows an interesting combination of red and black fruits, along with notes of vanilla and mocha.