Intense red color with violet hues. Fruity aromas of plum and cherry. In the mouth it is round, with notes of vanilla and truffle.

Located in the high zone of the Mendoza River, in Mendoza Province.

Manual harvest. Destemming. Cold maceration. Addition of selected yeasts. Fermentation at 23°C - 26°C (73°F - 79°F) for 15 days. Subtle oak contact. Pneumatic press. Controlled natural malolactic fermentation. 9 months of oak contact. Stabilization. Filtration. Bottling.

Food Pairing: Excellent to pair with grilled meats, pastas, well-seasoned foods and semi-hard cheeses such as gouda, gruyere and edam.