Production
From the Los Chacayes area of the Uco Valley; with an average height of 1,200 masl, The soil is of alluvial origin with low fertility and good drainage. The harvest is carried out in two passes, the initial pass to gather grapes with greater acidity, and a second harvest 15 days later, to obtain fruit with greater varietal characteristics. Fermentation takes place in stainless steel tanks and a portion in 500 liter French untoasted oak barrels where it is left for at least 8 months. They then blend, filter and bottle.
Tasting notes
Aromas of lemon and pear with a hint of oak in the background.
