Tasting note
Tannat from Argentina, with a warm, roasted scent of coffee beans and vanilla and a cluster of raisins and dark fruit on the palate.
Vinification
Hand-picked, concentrated bunches undergo pre-fermentation maceration at 8°C in French oak vats. Alcoholic fermentation with indigenous and selected yeasts occurs between 26°C-30°C. Malolactic fermentation takes place in new French oak barrels, followed by 15 months of aging. Bottled after light filtration, aged 6 months before release.
Food Match
Perfect with slow cooked stews and barbequed ribs.