I C O N
WINEMAKING
The bunches are carefully selected and destemmed gently. Pre-fermentation maceration with whole berries at 8°C for 10 days, intensifying aromas and flavors. Spontaneous fermentation in stainless steel tanks at a controlled temperature of 24-26°C with extensive pumping over for up to 19 days. Post-fermentation maceration for 25 days.
AGING
The 100% of the wine has been aged in French oak barrels for a period of 20 months.
BOTTLING AND STORAGE
The total volume of wine is blended and then carefully bottled and stored at a controlled temperature.
VARIETY
Malbec 45% + Merlot 25% + Cabernet Franc 15% + Petit Verdot 5% + Syrah 5% + Ancellotta 5%
TASTING NOTES
Intense red color with a dark tone. A violet note intermingles with aromas of black and red fruits.
On the palate, a vibrant series of blackberry and plum flavors combine with herbal and spice notes. Aromas of vanilla, oak, and smokiness from aging in French oak.
A full-bodied wine with sweet and round tannins. Deep, complex, and memorable elegant finish.
SERVING TEMPERATURE
16° C
YIELD
5500 kg/Ha