10% whole cluster and 90% whole berry fruit is hand-loaded into 225-500 liter first and second use French oak foudres for a 100% barrel fermentation for a period of 15 days, allowing seamless oak integration. The fermentation temperature is kept low, extracting intense aromas, and the cap management is done by hand to ensure soft, gentle flavors and tannin extraction. Wild yeasts. Alcoholic and malolactic fermentation in barrel leaves considerable lees and sediment. The wine is aged in French oak barrels for 18 months. 210 separate row microvinifications from different lots and harvest times.
- Winemaker: Alejandro Vigil
- Varietal: 83% Cabernet Sauvignon, 17% Malbec
- Alcohol: 14%
- Total Acidity: 6.2 grams/liter
- pH: 3.4
- Unfined and unfiltered.