Winemaking: The berries were carefully, manually selected by hand before vinification. A pre- fermentation maceration took place at low temperatures. Fermentation followed, with natural and selected yeasts in stainless steel tanks at temperatures maintained at 26°C. The wine was then aged in French oak barrels for a period of three months, followed by at least three months cellaring in bottle.
|Country of Origin||-||Argentina|
|Grapes Name||-||Cabernet Sauvignon|
|Aroma||-||Hint of Spice|
|Region||-||Eco Valley, Mendoza|
|Awards||-||90 Pts, James Suckling , 2018|