Variety: 100% Cabernet Sauvignon
Appellation: Patagonia Argentina
Enologist: Sebastián Cavagnaro
Enological Advisor: Paul Hobbs
To the eye: archetypically Cabernet Sauvignon with an ardent and penetrating burgundy.
Nose: initial acidic notes of red fruit like currants and semi-ripe cherries give way to hints of tree bark and foliage.
Palate: an almost autumnal earthiness is enhanced by a balanced fruit driven elegance.
Vineyard orientation: North to South
Soil description: sandy, deep, with variable content of stones
Training system: double-sided cordon trellis training
Irrigation system: drip
Yield: 90 qq per hectare
Climate: continental, arid, ranging from moderate to cool
Thermal amplitude: 18°C
Average annual rainfall: 180 mm
Pruning was conducted in July, leaving shoots with two buds 12 cm apart per plant. Shoot thinning was performed early, when shoots were 20 cm long. Two grape clusters were left per shoot, removing any entangled clusters. Fruit thinning and de-leafing were performed immediately after fruit formation (bunches begin to hang) and then again 30 days before harvest. De-leafing was performed on the east side of the canopy only, at cluster height.
Grapes arrive at the winery no later than an hour after harvested. Selected berries are introduced in the stainless steel tanks from above, simulating the effect of gravity. The must is cold macerated at 10°C for three days. On the fourth day the must is inoculated with selected yeasts and cooling is suspended. Extraction via management of the cap is performed twice daily. Fermentation temperatures reach a maximum range between 25° and 28°C. On the tenth to twelve day the fermenter is drained and pressed. The malolactic fermentation then commences at 20°C. Aged for 9 months in French and American oak.
Alcohol: 14% | total acidity: 5.8 g/l | residual sugar: 3 g/l | pH: 3.6