||Rio Negro - Patagonia - Argentina
||The grapes are put into our larger cement tanks that are round in order to maximize the skin contact. They were left to macerate cold (as the cement conserves the temperatures naturally) for a period of about 3 days. We then proceeded with the pumping over of the must over the skins of the grapes, the more modern way, once or twice a day in order to extract color fruit and tannins. Once the alcoholic fermentation was over the wine was decanted by gravity into French barrels of the highest quality. The ratio is of about 25% new oak and 75% one year old. The natural malolactic lasted for about 1 month on its primary lees and then the barrels were racked only once.
||The wine is matured in barrels for 11 months.
||Pair it with grilled duck, pan-seared salmon, veal,or hanger steak with pommes frites.