2023 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Torrontés
Region Gualtallary
Soil Calcareous, Poor soils
Elevation 1300.0 meters
Fermentation Vessels French oak barrels
Pressing Method Low-Pressure Pressing
Natural Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak
Production Details Hand-harvested grapes were refrigerated at 6°C, cluster-selected and destemmed, then macerated in the press with dry ice for two hours before low-pressure pressing. Fermentation used wild yeasts in French oak barrels. The wine matured for 10 months in French oak, comprising 50% new and 50% combined second- and third-use barrels. The ANALYTICS section lists acidity as 6.4 g/L without specifying the acid-equivalent basis.
Tasting Notes White peach, citrus, spices and white flowers; vibrant acidity and French-oak maturation notes
Food Pairing Fish, seafood, and spicy or aromatic Asian dishes
2022 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Torrontés
Region Gualtallary
Soil Calcareous, Poor soils
Elevation 1300.0 meters
Fermentation Vessels French oak barrels
Pressing Method Low-Pressure Pressing
Natural Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak
Production Details Manually harvested grapes were refrigerated at 6°C, cluster-selected and destemmed, then macerated in the press with dry ice for two hours before low-pressure pressing. Fermentation used wild yeasts in French oak barrels. The wine matured for 10 months in French oak, comprising 50% new and 50% combined second- and third-use barrels. The ANALYTICS section lists acidity as 6.5 g/L without specifying the acid-equivalent basis.
Tasting Notes White peach, melon and orange peel, with herbal notes enhanced by French-oak maturation
Food Pairing Fish, seafood, and spicy or aromatic Asian dishes
2021 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Torrontés
Region Gualtallary
Soil Calcareous, Poor soils
Elevation 1300.0 meters
Fermentation Vessels French oak barrels
Pressing Method Low-Pressure Pressing
Natural Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak
Production Details Hand-harvested grapes were held in a cold room at 6°C, cluster-selected and destemmed, then macerated in the press with dry ice for two hours before low-pressure pressing. Fermentation used wild yeasts in French oak barrels. The wine matured for 10 months in French oak, comprising 50% first-use and 50% combined second- and third-use barrels. The ANALYTICS section lists acidity as 6.65 g/L without specifying the acid-equivalent basis.
Tasting Notes White peach, melon and orange peel, with herbal notes enhanced by French-oak maturation
Food Pairing Fish, seafood, and spicy or aromatic Asian dishes
Producer Information
Website
Address
Agrelo, Luján de Cuyo, 5507, Argentina
Phone
+54 (0)261 496 0409
Email
Owner
Susana Balbo
Cellarmaster
Edgardo del Pópolo