Gualtallary, Tupungato- Planted in 2005. Altitude: 1380 masl.
High vine training. Drip irrigation. Guyot pruning.
Pre-fermentative cold maceration for 3 days. Fermentation with indigenous yeasts. During this stage, daily overruns are carried out. The total maceration time is 20 to 25 days at a maximum temperature of 30º / 31º. Malolactic fermentation is produced spontaneously.
100% of the wine spent 12 months in French oak barrels and another 12 months in the bottle.
Storage in bottle
Over 10 years.
||TOTAL ACIDITY 5.81 g/l
|SUGAR RESIDUE 1.8
||NUMBER OF BOTTLES
COLOR: dark red with violet notes.
AROMA: aroma of flowers and herbs with some spicy notes.
FLAVOR: very good structure. It is lively and fresh with a long finish.
It goes very well with baked lamb recipes as well as roast beef meats. A good choice to pair vegetables, both raw, c.ooked and stuffed