2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 86.73 g/L
Total Acidity 5.9 g/L
Calories (estimated) 170 kcal / glass
150ml glass170 kcal
750ml bottle850 kcal
Grape Varieties 100% Malbec
Region Agrelo
Elevation 980.0 meters
Harvest Dates mid to late June
Fermentation Vessels stainless steel tanks
Maceration 35 days
Oak Types French oak
Production Details Hand-harvested after on-vine dehydration; destemmed and fermented for 20 days at 24–26°C with selected yeasts; pumpovers and delestage twice daily; 35 days of skin contact; lees preservation with bâtonnage; fermentation arrested by cooling after the desired sugar–alcohol balance; matured for 14 months entirely in new French oak barrels.
Tasting Notes Dark ruby; red berries, tobacco, clove and cinnamon; ripe berries, dark chocolate and subtle anise; long finish.
Food Pairing Chocolate cake, truffles, brownies, or mixed-berry desserts.
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 79 g/L
Total Acidity 5.2 g/L
Calories (estimated) 170 kcal / glass
150ml glass170 kcal
750ml bottle850 kcal
Grape Varieties 100% Malbec
Region Agrelo
Elevation 980.0 meters
Harvest Dates mid to late June
Fermentation Vessels stainless steel tanks
Maceration 35 days
Oak Types French oak
Production Details Hand-harvested after on-vine dehydration; destemmed and fermented for 20 days at 24–26°C with selected yeasts, with a stated maximum of 31°C; pumpovers and delestage twice daily; 35 days of skin contact; lees preservation with bâtonnage; fermentation arrested by cooling after the desired sugar–alcohol balance; matured for 14 months entirely in new French oak barrels.
Tasting Notes Dark ruby; red berries, tobacco, clove and cinnamon; ripe berries, dark chocolate and subtle anise; long finish.
Food Pairing Chocolate cake, truffles, brownies, or mixed-berry desserts.
2017 Technical Specifications
Alcohol 13.0%
Total Acidity 5.45 g/L
Grape Varieties 100% Malbec
Region Agrelo
Elevation 1000.0 meters
Fermentation Vessels small tank
Maceration 35 days
Oak Types French oak
Production Details Hand-harvested; destemmed and fermented in a small tank with selected yeast; pumpovers and delestage three times daily; maximum fermentation temperature 31°C; 35 days of skin contact; conserved over lees; complete malolactic fermentation; matured for 14 months entirely in new French oak barrels.
Tasting Notes Dark ruby; clove, cinnamon, tobacco and black cherry; ripe red fruit, dark chocolate and light anise; long finish.
Food Pairing Chocolate cake, brownies, or red-fruit cake.
2016 Technical Specifications
Alcohol 11.5%
Total Acidity 5.45 g/L
Grape Varieties 100% Malbec
Region Agrelo
Elevation 1000.0 meters
Fermentation Vessels small tank
Maceration 35 days
Oak Types French oak
Production Details Hand-harvested; destemmed and fermented in a small tank with selected yeast; pumpovers and delestage three times daily; maximum fermentation temperature 31°C; 35 days of skin contact; conserved over lees using the producer's described distinctive maceration; complete malolactic fermentation; matured for 7 months entirely in new French oak barrels.
Tasting Notes Dark ruby; clove, cinnamon, tobacco and black cherry; ripe red fruit, dark chocolate and light anise; long finish.
Food Pairing Chocolate cake, brownies, or red-fruit cake.
2012 Technical Specifications
Alcohol 14.0%
Total Acidity 6.4 g/L
Grape Varieties 100% Malbec
Region Agrelo
Elevation 1000.0 meters
Fermentation Vessels small tank
Maceration 35 days
Oak Types French oak
Production Details Hand-harvested; destemmed and fermented in a small tank with selected yeast; pumpovers and delestage three times daily; maximum fermentation temperature 31°C; 35 days of skin contact; conserved over lees using the producer's described distinctive maceration; complete malolactic fermentation; matured for 18 months entirely in new French oak barrels.
2009 Technical Specifications
Alcohol 14.0%
Residual Sugar 108 g/L
Total Acidity 6.4 g/L
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties 100% Malbec
Region Agrelo
Elevation 990.0 meters
Fermentation Vessels small tank
Maceration 35 days
Oak Types French oak
Production Details Hand-harvested very late, with grapes approaching raisin condition; ungrafted vines; destemmed and fermented in a small tank with selected yeast; pumpovers and delestage three times daily; maximum fermentation temperature 31°C; 35 days of skin contact; conserved over lees using the producer's described distinctive maceration; complete malolactic fermentation; matured for 18 months entirely in new French oak barrels; the sheet additionally states 10 years of bottle aging.
Producer Information
Website
Address
Agrelo, Luján de Cuyo, 5507, Argentina
Phone
+54 (0)261 496 0409
Email
Owner
Susana Balbo
Cellarmaster
Edgardo del Pópolo