The Malbec grapes are sourced from two mountain vineyards,
both planted more than 50 years ago. The grapes are hand-harvested into
small lugs, hand-sorted, crushed and cold-macerated at the winery for 4
days. The wine is then fermented at controlled temperatures with native
yeasts in stainless steel for 15 days and inoculated with the winery’s
own malolactic organisms. After this it is aged for 8 months, partly in
French barriques, partly in stainless steel. |
