Vinification: Whole-berry maceration. Three days of cold maceration with carbon dioxide, followed by ten days of fermentation and then five days of maceration. Alcoholic fermentation in stainless steel tanks with selected enzymes and yeasts. Malolactic fermentation: 60% in tanks (spontaneous) and 40% in barrels (with inoculation).
Tasting Notes: Fruity (ripe red fruit, red currants, sour cherries, and cherries), floral, and spicy.
Food pairing: Grilled strip steak, Chops, Bolognese sauce, Locro.

Origin: Patagonia
Country: Argentina
Grape varieties: Malbec
Closure type: Cork
Alcohol: 14%
Residual sugar: 2.37
Total acidity: 5.88
pH: 3.69