Production
Grown in Finca Los Durmientes, located in Tupungato, Uco Valley, on deep sandy soil. The average elevation here is 1.100 meters over sea level. Harvest takes place in two different stages, the first early in the season to capture high acidity and herbal notes and the second later for ripeness, structure and floral aromas. Fermentation lasts for seven to ten days. Once finished, the wine is left on its lees for three months before final blending.
Tasting notes
Bright aromas of bay leaf, citrus zest, over a chalky minerality. On the palate the chalky seam follows with elegant citrus notes, lime leaf and finishes with tangy joy.
Food match
Frittata, seared tuna, Parma ham, hard cheese
