85% Malbec, 10% Cabernet Sauvignon, 5% Merlot
30 hl/ ha
Deleafing and green picking is carried out in December.
Harvest is realized manually in small trays of 20 kg in
order not to damage the grapes. Double selection is
performed: first selection of bunches and a second
selection grape by grape.
Luján de Cuyo, Mendoza
35 hl/ ha
Deleafing and green picking is carried out in December. Harvest is realized manually in small trays of 20 kg in order not to damage the grapes. Double selection is performed: first selection of bunches and a second selection grape by grape.
35 hl/ ha
Deleafing and green picking is performed in December.
Harvest is realized manually in small trays of 20 kg in
order not to damage the grapes. Double selection is performed: first selection of bunches and a second selection grape by grape.
Cold maceration carried out at 10ºC – 12ºC for 5 days prior to fermentation which is carried out at a controlled temperature of 28°C. 4 pump-overs per day and a long maceration period of 25 days.
Luján de Cuyo, Mendoza
Luján de Cuyo, Mendoza
100% Merlot
45 hl/ ha
Deleafing and green picking. Harvest is realized manually.
45 hl/ ha
Deleafing and green picking is performed in December. Harvest is realized manually.
45 hl/ ha
Deleafing and green picking is performed in December. Harvest is realized manually.
45 hl/ ha
Deleafing and green picking is performed in December. Harvest is realized manually.
45 hl/ ha
Harvest is realized manually in order not to damage the grapes.
70 hl/ ha
Deleafing and green picking is performed in December. Harvest is realized manually in order not to damage the grapes.
Mendoza
60 hl/ ha
Deleafing and green picking is performed in December. Meticulous sorting is performed by hand prior to vinification in order to select the best grapes.
100% Merlot
Over 40 years old
35 hl/ ha
Deleafing and green picking is carried out in December. Harvest is realized manually. Double selection is performed: first selection of bunches and a second selection grape by grape.
100% Malbec
45 hl/ ha
Deleafing and green picking is carried out in December. Harvest is realized manually.
100% Cabernet Sauvignon
45 hl/ ha
Deleafing and green picking is carried out in December. Harvest is realized manually.
Cold maceration is carried out at 10°C-12°C for 5 days prior to fermentation which takes place at a controlled temperature of 26°C. 4 pump-overs per day and a long maceration period of 28 – 30 days.