100% Malbec.

 Manual harvesting followed by selection on a shaking table. Two days of cold maceration with CO2, followed by 12 days of fermentation and then three days of maceration at low temperature with the cap submerged. Alcoholic fermentation in stainless steel tanks with selected enzymes and yeasts. Spontaneous malolactic fermentation, 100% in stainless steel tanks.
 Spontaneous maturation, 100% in stainless steel tanks. The entire wine remained in stainless steel tanks, with the fine lees being regularly stirred until it stabilized and was finally blended.

 A very intense violet-red color. The nose is complex, with aromas of red fruits such as cherries and sour cherries, combined with gentle notes of violets. Contact with the fine lees imparts a delicate hint of dried fruit. Pleasant, fresh, and fruity on the palate, a wine with clearly defined varietal characteristics.