G R O U N D E D
Malbec
WINEMAKING
The grapes are carefully selected and the thinning process is delicate. Pre-fermentation maceration with the whole grapes at 8°C for 7 days, intensifying the aromas and flavors. Spontaneous fermentation in stainless steel tanks at a controlled temperature between 24 and 28°C, with frequent pumping over for up to 16 days. Post-fermentation maceration for 22 days.
AGING
95% of the wine is aged in French oak barrels for a period of 12 months.
BOTTLING AND STORAGE
The total volume of wine is blended, then carefully bottled and stored at a controlled temperature.
VARIETY
100% Malbec
TASTING NOTES
Vibrant red in color with intense and dark violet tones. On the nose, notes of violets blend with aromas of raspberries, cherries and plums. On the palate, it tastes of berries and sour cherry jam. A full-bodied wine with sweet and elegant tannins. Memorable and persistent finish.
SERVING TEMPERATURE
16° C
YIELD
6600 kg/Ha
Pinot Noir
WINEMAKING
The grapes are carefully selected and the thinning process is delicate. 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 of 20-24°C and extended pumping over for up to 16 days. Post-fermentation maceration for 21 days.
AGING
90% of the wine is aged in French oak barrels for a period of 12 months.
BOTTTLING AND STORAGE
The total volume of the wine is blended and then carefully bottled and stored at a controlled temperature.
VARIETY
Pinot Noir 100%
TASTING NOTES
Of a lively red color with violet reflections.
Floral notes with aromas of raspberries and cherries. On the palate, notes of berries and raspberry jam. Soft and velvety texture.
Medium-bodied wine with sweet and elegant tannins, delicate finish.
SERVING TEMPERATURE
16° C
YIELD
6600 kg/Ha
Cabernet Sauvignon + Cabernet Franc
WINEMAKING
The grapes are carefully selected and the thinning process is delicate. Pre-fermentation maceration with whole grapes at 10°C for 8 days, intensifying aromas and flavors. Spontaneous fermentation in stainless steel tanks at a controlled temperature of 24-28°C and extended pumping over for 15 days. Post-fermentation maceration for 21 days.
AGING
95% of the wine is aged in French oak barrels for a period of 12 months.
BOTTLING AND STORAGE
The total volume of the wine is blended, and then carefully bottled and stored at a controlled temperature.
VARIETY
Cabernet Sauvignon 50% + Cabernet Franc 50%
TASTING NOTES
Intense ruby red with purple flashes.
On the nose, aromas of red and black fruits, with nuances of black pepper, a touch of eucalyptus and herbal notes.
On the palate, the tannins are friendly and bring harmony to this full-bodied wine. It is distinguished by a mineral sensation and freshness. Soft, persistent and complex finish.
SERVING TEMPERATURE
16° C
YIELD
6600 kg/Ha
Semillón
WINEMAKING
The grapes are carefully selected, and the thinning and pressing process are done delicate. Pre-fermentation maceration of the must at 10°C for 3 days to intensify aromas and flavors. Rack and transfer. Spontaneous fermentation in stainless steel tanks at a controlled temperature of 14°C for 22 days. 50% undergoes malolactic fermentation, and 50% is interrupted. Racking, clarification, stabilization, and filtration.
AGING
50% of the wine is aged in French oak barrels for a period of 6 months.
BOTTLING AND STORAGE
The entire volume of wine is blended and bottled carefully in the same year of the harvest, then stored at a controlled temperature.
VARIETY
Semillon 100%
TASTING NOTES
Greenish yellowish tones with steely flashes.
On the nose, notes of white flowers and white pepper distinguish it along with aromas of honey and pear.
On the palate, refreshing citrus nuances with a mineral touch. Unctuous wine with excellent balance, complex and delicate finish.
SERVING TEMPERATURE
5° C
YIELD
6500 kg/Ha