Land Of Fire Mendoza Malbec 2018 (Argentina)
Bright ruby color. In the nose the aromas of summer red fruits dominate with slight touches of black pepper. Concentrated palate with red fruits giving volume. It is well structured and the tannins are soft and harmonious. Long finish with notes of coffee.
After two rather atypical, humid and cold years of 2015 and 2016, 2018 was more similar to a normal mendoza anada. Rainfall was extremely scarce, and the summer was very hot. The budding was early and has not been disturbed by any frost. The harvest was not so early because it started with the pinot gris on February 13, a normal historical date, but it was very concentrated. The relatively high yields of the whites have allowed us to achieve a beautiful elegance and good freshness.
After a cold maceration of 5 days at 10ºC, the fermentation starts with indigenous yeasts. It takes about 7 days. Once finished, the wine is separated from its skins and then goes to the press. Winemakers always privilege freshness and fruit over extraction in this line.
Food Pairing: Carpaccio, Paëlla, Thin Iberico ham slices, Red Pepper stuffed with cheese.
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Land Of Fire Mendoza Malbec 2018 (Argentina)
Land Of Fire Mendoza Malbec 2018 (Argentina)
Bright ruby color. In the nose the aromas of summer red fruits dominate with slight touches of black pepper. Concentrated palate with red fruits giving volume. It is well structured and the tannins are soft and harmonious. Long finish with notes of coffee.
After two rather atypical, humid and cold years of 2015 and 2016, 2018 was more similar to a normal mendoza anada. Rainfall was extremely scarce, and the summer was very hot. The budding was early and has not been disturbed by any frost. The harvest was not so early because it started with the pinot gris on February 13, a normal historical date, but it was very concentrated. The relatively high yields of the whites have allowed us to achieve a beautiful elegance and good freshness.
After a cold maceration of 5 days at 10ºC, the fermentation starts with indigenous yeasts. It takes about 7 days. Once finished, the wine is separated from its skins and then goes to the press. Winemakers always privilege freshness and fruit over extraction in this line.
Food Pairing: Carpaccio, Paëlla, Thin Iberico ham slices, Red Pepper stuffed with cheese.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Bright ruby color. In the nose the aromas of summer red fruits dominate with slight touches of black pepper. Concentrated palate with red fruits giving volume. It is well structured and the tannins are soft and harmonious. Long finish with notes of coffee.
After two rather atypical, humid and cold years of 2015 and 2016, 2018 was more similar to a normal mendoza anada. Rainfall was extremely scarce, and the summer was very hot. The budding was early and has not been disturbed by any frost. The harvest was not so early because it started with the pinot gris on February 13, a normal historical date, but it was very concentrated. The relatively high yields of the whites have allowed us to achieve a beautiful elegance and good freshness.
After a cold maceration of 5 days at 10ºC, the fermentation starts with indigenous yeasts. It takes about 7 days. Once finished, the wine is separated from its skins and then goes to the press. Winemakers always privilege freshness and fruit over extraction in this line.
Food Pairing: Carpaccio, Paëlla, Thin Iberico ham slices, Red Pepper stuffed with cheese.
