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Varietal: 100% Bonarda
Region/Country: Mendoza, Argentina
Altitude: 1000 meters above sea level
Harvest: Handpicked in bins during the month of March, followed by cluster selection.
Production: Crushing, destemming, and maceration: Pre-fermentation at 11°C for 12 hours.
Fermentation: Alcoholic fermentation in vessels. Five weeks of maceration in contact with the grape skins. Malolactic fermentation in contact with fine lees.
Maturation: In vessels, without oak aging.
Description: Intense violet color with aromas of red and black fruits. Soft tannins, clear and balanced acidity. Fresh and fruity on the palate. Notable varietal typicity. A perfect wine to pair with grilled vegetables and meats, and soft pasta in sauce.
ALCOHOL: 14.2% SUGAR: 2.12 g/L TOTAL ACIDITY: 5.68 g/L pH: 3.69
