Tasting Note: It can be perceived as a very attractive wine intense in colour with a purple hint, typical in this young variety. Red and ripe red fruit aromas prevail, together with a floral violet touch so characteristic of the Malbec in this region. In addition, due to our soil characteristics, some mineral and fresh notes enhance this lively and young wine even more. Talking about Malbec is talking about a sweet wine in the mouth with round tannins, medium structure, very fresh and elegant. All these attributes result in an elegant, well-balanced wine that can be the perfect mate for any type of food.
Grape Variety: 100% Malbec.
Climate: Their estates located in San Rafael receive pure water from the Diamante River and gentle breezes from a continental climate that determine the exact rythm for the grape ripening. Our vineyards, between 600 and 800 meters above sea level, are benefited by a marked difference in temperatures between day and night which results in a balanced and constant fruit ripening.
Soil: San Rafael, it is characterized by its loamy-sandy-silty soil, with variable depth and well-defined layers of small boulder. The silt presence -more abundant in certain zones of the estate- allows the water to be retained by the soil, interfering with the plant extraction through the roots, thus enabling a deeper root development.
Vinification This wine is elaborated in their winery in San Rafael. Harvesting begins when the grape ripeness is adequate for this level of wines, where the acidity and the sugar find their perfect balance. Once in the winery, the grapes are immediately and carefully destemmed, thus obtaining perfect whole berries which are placed directly in the stainless steel tanks. The cold maceration process at 8°C begins there and it lasts 2-3 days. During said process, colour and tannins are extracted by means of closed pump-overs. Four days later selected yeasts are introduced in order to begin the fermentation process. Temperature is one of the fundamental parametres in the elaboration process, which should be constant between 26°C to 27°C. All the polyphenolic components, such as colour and tannins, can be found in the grape skin. For that reason, during the fermentation process, three daily pump-overs are performed so as to obtain very good tannin concentration and quality. Once this fermentation process has finished, the wine remains in contact with the grape marc for approximately 4 to 5 additional days, assessed by daily wine tasting from the tanks. Once the post fermentative maceration has finished, 100% continues in contact with the fine sediments which on a weekly basis are again in contact with the wine by means of battonage in order to obtain a greater complexity in the mouth.
Ageing: 3 months in stainless steel tanks.
Acidity: 0.540 g/100ml.
Residual sugar: 3.56 g/l.