L O W L A N D S
Uvaggio Rosso
WINEMAKING
The grapes are selected and the thinning process is gently. Pre-fermentation maceration with whole grapes at 10°C for 3 days to intensify the concentration of aromas and flavors. Spontaneous fermentation in stainless steel tanks at a controlled temperature between 22 and 26°C with frequent pump-overs for a maximum of 12 days. Post-fermentation maceration for 20 days.
AGING
60% of the wine is aged in French oak barrels for a period of 6 months.
BOTTLING AND STORAGE
The total volume of the wine is blended and then carefully bottled and stored at a controlled temperature.
VARIETY
Tempranillo 35% + Bonarda 35% + Sangiovese 30%
TASTING NOTES
Intense red in color with purple hues.
On the nose, it highlights floral notes, aromas of raspberries and strawberries.
On the palate, it expresses a fresh and fruity profile with a subtle presence of wood. Silky in texture, with soft tannins. Evokes a delicate and elegant finish.
SERVING TEMPERATURE
16° C
YIELD
8100 kg/Ha
Assemblage Blanc
WINEMAKING
The grapes are carefully selected and destemmed. Pre-fermentation maceration with whole grapes at 10°C for 6 days intensifies the concentration of aromas and flavors. Spontaneous fermentation takes place in stainless steel tanks at a temperature between 24 and 28°C with frequent pumping over for an extended period of 14 days. Post-fermentation maceration lasts for 22 days.
AGING
50% of the wine is aged in French oak barrels for a period of 4 months.
BOTTLING AND STORAGE
The total volume of the wine is blended, then carefully bottled in the same year of the harvest and stored at a controlled temperature.
VARIETY
Sauvignon Blanc 65% + Viognier 25% + Semillón 10%
TASTING NOTES
Yellow-green with steely tones.
On the nose, subtle floral notes combine with citrus aromas of pink grapefruit and flavors of white peach. Mineral nuances in harmony with hints of vanilla from aging in French oak.
On the palate, it is fresh, silky and with balanced acidity.
SERVING TEMPERATURE
5° C
YIELD
8100 kg/Ha
Assemblage Rouge
WINEMAKING
The clusters are selected and the thinning process is done gently. Pre-fermentation maceration with whole grapes at 10°C for 6 days, intensifying the concentration of aromas and flavors. Spontaneous fermentation in stainless steel tanks at a temperature between 24 and 28°C with frequent pumping over for an extended period of 14 days. Post-fermentation maceration of 22 days.
AGING
90% of the wine is aged in French oak barrels for a period of 10 months.
BOTTLING AND STORAGE
The total volume of wine is blended, and then it is carefully bottled and stored at a controlled temperature.
VARIETY
Cabernet Sauvignon 45% + Syrah 40% + Malbec 15%
TASTING NOTES
Intense ruby red color, with violet flashes.
On the nose, it presents distinguished aromas of black and red currants, mixed with black pepper spices and a vegetable note of green pepper leaves.
On the palate, abundant and ripe tannins, full-bodied wine. Balanced acidity, complex and memorable finish.
SERVING TEMPERATURE
16° C
YIELD
8000 kg/Ha