Pale yellow in colour, with greenish flashes. Its fermentation at low temperatures will highlight the aromas of tropical fruits and apple.
This privileged area has a particular microclimate of dry summers, with warm, sunny days and cool nights. The marked thermal amplitude favours the development of the grapes, providing a great concentration of aromas and optimal health.Cruz de Piedra, Mendoza. Cultivated in 1993, at 870 masl. 4,600 plants per hectare and yields of 10,000 k/ha. Drip irrigation.Agrelo, Mendoza. Cultivated in 1957, at 950 meters above sea level. 4600 plants per hectare and yields o f 10,000 k/ha. Drip irrigation.Alluvial, silty-loam and shallow soil. Traditional low trellis vineyards. High cultivation density; low yield vines that, associated with the varietal purity, allow for high quality grapes. Hand harvested grapes.
Contact is established with the skins, in stainless steel tanks, where the skin maceration takes place at low temperature (8 °C for 24 hours), in order to achieve a greater concentration of aromas and flavours typical of the variety. Subsequently, the musts drain by gravity without external pressure, full of aromas (released from the skins) and ferment in stainless steel tanks at low temperature (15 °C). Once the fermentation is finished, it clarifies, stabilizes at temperatures of (-2 °C) and is filtered. Conservation is carried out in stainless steel tanks.
Côtes de Provence · France · 37.5 cl · 12%
Burgundy · France · 13.5%
