Variety: 100% Bonarda (grape originally brought from the Piedemont, Italy)
Vineyard dates from: 1966.
Yield: 6500 kgs per Hectare. Handpicked
Maceration: 48hs of cold maceration between 8° and 10ºC in stainless steel tanks
Alcoholic fermentation: 12 days of fermentation with selected yeasts between 26 and 30°C with, pissages and delestages to obtain structure and great tanins. Malolactic fermentation-12 months in French oak barrels.
Best served at: 16°-18°C
Number of bottles 2008 harvest: 2700
Vibrant and intense violet tones. Black currant on the nose, violet, chocolate & vainilla, slight herbal touch. Structured, long lasting in mouth.
Costaflores s/n, Alto Agrelo M 5507, Mendoza Argentina | +54 261 410 6927 / 28 +54 261 4790200 / +54 9 261 5335 203