Varietals: Merlot, Cabernet Sauvignon,
Cabernet Franc, and Malbec
Production Area: 28 hectares, 150,000 bottles
Soil: Clay with gravel
Fertilizers: Organic fertilizers
Planting Density: 5,000 to 3,300 wines per hectare
Fermentation: Traditional fermentation from 18° to 28° c
Malolactic Fermentation: Stainless steel vats
Aging: 1/3 French oak barrels, 2/3 vats
Aging Potential: Good potential up to 12 years
ABV: 13.5%
Tasting Notes
Few words…
Colorful, red fruit nose of black currant, dense spicy and round tannins.
Elegant, long and aromatic finish. Well balanced and tasty.
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