The character of Mendoza wines is forged in high altitude desert vineyards irrigated by mineral-rich snowmelt from glaciers and snowfields. High altitude means cool temperatures and clear air, and clear air means more sunlight for building flavor in the grapes, helping to make Mendoza the source of Argentina’s well-earned reputation for top quality, unique wines.
The grapes were hand-harvested, destemmed and crushed. The must was chilled and cold-soaked for 72 hours prior to fermentation for additional extraction of color, tannins, and flavor. Fermentation took place in upright, conical tanks at 29° Celsius (85°F) for six to eight days. The wine underwent full malolactic fermentation. It was bottled-aged for 6 months before being released into the market.