PRODUCTION AREA: Uco Valley, in Mendoza
ELEVATION OF THE VINEYARDS: 3,280 feet
HARVEST TIME: Last week of March, first of April
TYPE OF MACERATION: Pre-fermentation cold maceration
TOTAL TIME OF MACERATION: 15 days
TEMPERATURE OF FERMENTATION: Between 79-82°F
TIME IN OAK: 50% spends 8 months in oak
TYPE OF OAK: 50% French – 50% American (20% new, 80% 2nd and 3rd use)
ALCOHOL: 13.5 % by volume
RESIDUAL SUGAR: 2.4 g/l
PH: 3.72
** SOLD OUT **