Varietal: 100% Malbec

Technical Notes:
Alcohol: 14.1%
Acidity: 4.75 g/l
Residual Sugar: 2.6 g/l
PH: 3.6 g/l
Dry Extract: 29.15 g/l
Yield: 80 qq/ha.
Harvest: Hand-harvested

Elaboration:
Pre-fermentative cooled maceration at 10ºC during two days.
Fermentation using selected yeasts at a controlled temperature.

Ageing:
12 months in French oak barrels.

Serving temperature:
16º C / 60.8ºF

Aging potential:
8 to 10 years.

Tasting Notes:
Bright red color with purple and crimson tones. Fresh nose with fruity notes of prunes and ripe raspberries in  combination with flowery hints of violets. Well balanced with softs tannins. Remarkable flavours blending mint and

Varietal: 100% Cabernet Sauvignon

Technical Notes:
Alcohol: 14 %
Acidity: 5 g/l
Residual Sugar: 2.3 g/l
PH: 3.6 g/l
Dry Extract: 30 g/l
Yield: 80 qq/ha.
Harvest: Hand-harvested.

Elaboration:
Pre-fermentative cooled maceration at 10ºC during five days.
Fermentation using selected yeasts at a controlled temperature.

Ageing:
12 months in French oak barrels.

Serving temperature:
16º C / 60.8ºF

Aging potential:
8 to 10 years.

Tasting Notes:
Intense ruby red color. Expressive nose with smoky aromas of black fruits and pepper. In palate, great spice notes with round and persistent tannins. Balanced structure and expression.

Varietal: 100% Pinot Noir

Technical Notes:
Alcohol: 13.9%
Acidity: 4.8 g/l
Residual Sugar: 3 g/l
PH: 3.75 g/l
Dry Extract: 28.5 g/l
Yield: 80 qq/ ha.
Harvest: Hand- harvested.

Elaboration:
Pre-fermentative cooled maceration at 10ºC during five days.
Fermentation using selected yeasts at a controlled temperature.

Ageing:
12 months in French oak barrels.

Serving temperature:
16º C / 60.8ºF

Aging potential:
6 years.

Tasting Notes:
Ruby red in color. An elegant nose with an intense floral and red fruits character, apricot and a slight hint of vanilla. On the palate, an excellent structure and persistence. Soft tannins and slight toasted notes from the oak aging.

Varietal: 40 % Cabernet Sauvignon, 40% Malbec, 20% Merlot.

Technical Notes:
Alcohol: 13.9 %
Acidity: 5.30 g/l
Residual Sugar: 2.45 g/l
PH: 3.4 g/l
Dry Extract: 30.20 g/l
Yield: 80 qq/ha.
Harvest: Hand-harvested.

Elaboration:
Pre-fermentative cooled maceration at 10ºC during five days.
Fermentation using selected yeasts at a controlled temperature.

Ageing:
16 months in brand new French oak barrels

Serving temperature:
16º C / 60.8ºF

Aging potential:
10 years.

Tasting Notes:
Brilliant ruby red color with intense purple reflections. A pleasing bouquet of black fruit, pepper and floral aromas, well balanced with smoky vanilla and chocolate notes from oak aging.
Excellent mouthfeel supported by firm tannins and lengthy finish. A generous and complex wine that combines elegance and strength.