The grapes were hand harvested and the must was fermented
for around 13 days in the traditional way—in concrete tanks with temperature control. This
has the double advantage of preventing the fermentation temperature of going too high
while allowing for a warm post fermentation maceration of the skins with the wine, which
lasted about 20 days. The Malbec was aged without any wood contact while the Cabernet
Sauvignon was aged with wood contact, 50% French oak, 50% American oak.
This Malbec is ruby red, brilliant and very intense. Its aromas are real
intense in red fruit (strawberry, raspberry, red currant) with a hint of black fruit
(blackberry) and spices. The wine is full, round, fleshy, very well balanced and has a good
and fresh finish.