Deeply perfumed aromas with notes of black cherry, redcurrant, summer fruit and plenty of power, spice and a silky balance. Sweet tannins and balanced acidity with fine notes of vanilla and cocoa powder.
Deep red colour with some hint of violet. Full ripened fruit aromas with strong plum and cassis gently backed with floral and spiced nuances. Delicate hints of vanilla and chocolate, a soft and elegant wine with a long lingering finish.
88 Points Wine Enthusiast. “Dark, piercing, crusty black fruit aromas suggest burnt toast and lemon, and although there’s a lemony bite to the palate, once it airs out chunky black fruit flavors take over. Not a thriller but it’s pure and clean. Textbook mid-to-upper-level Malbec with some flair. M.S.” (8/1/2010)
Deep, saturated blackish-ruby hue. Ripe licorice and plummy black fruit aromas carry an integrated, sweet-vanilla oak accent. A firm entry leads a structured, full-bodied palate with grippy, ripe tannins and god depth of fruit. A pure, balanced style with a lengthy finish.
86 Points Wine Enthusiast (2011 vintage) “A purple tint and aromas of black fruits, graphite, toast and minerally crispness set the bar high, but in the mouth and on the palate things are less impressive. There’s a raw, acidic bite despite oaky creaminess, while flavors of wild berry and herbs finish a bit green.” M.S. (12/31/2013)
This is a limited production wine with only 15,000 bottles produced. It is aged in for 8 months in new French oak and then in American oak. Red purple hues, the wine has a floral aroma of violets combined with red fruits such as plums and cherries. Subtle oak ageing has imparted flavours of vanilla and dark chocolate with a fruity mouth feel. Well structures with very fine and sweet tannins and a balanced acidity.
Pinot Noir 2010: Commended, International Wine Challenge 2012. Pinot Noir 2010: Silver Medal, MONDIAL DU PINOT NOIR 2011.
Alcohol: 14,3 % vol
Total acidity: 5,02 g/l
Residual sugar: 2,35 g/l
Production: 8.000 bottles
Winemaker: Leonardo Puppato
Harvest method: Picked by hand in 18kg boxes. Double hand selection of bunches in vibrating table.
Cold Maceration: 36 Hours with addition of dry ice.
Alcoholic Fermentation: Twenty days at 23º C in stainless steel tanks with selected yeasts.
Second Maceration: Seven days at low temperature with submerge cap.
Malolactic Fermentation: Induced with lactic bacteria in new French oak casks.
Aging: 100% of this wine was aged 18 months in new french oak casks.
The wine is a blend of Chardonnay, Sauvignon Blanc and Moscatel. Small, freshly-picked, intensely flavored Patagonian strawberries (from the foot of the Andes) are added to the wine. The result is a fruity, fresh and delicious all natural sparkling wine.The color and appearance is deep, luscious, and salmon pink with strawberry pulp floating in the wine.
– This wine has the typical deep, dark violet colour of Argentine Malbec. The nose offers intense aromas of black stone fruit interwoven with notes of chocolate and sweet spice. Balanced acidity leads into a long, velvety finish.