The special characteristics of Malbec of this parcel lead to an adapted and specific
vinification from which we obtain the purest expression of these terroir.
After several years of trying different processes we decided to make the wine in two ways.
For 50% of the wine alcoholic fermentation takes place in new barrels. Therefore, we open
the barrels and fill them with grapes after the destemming process took place. Then, we
close the barrels and place them in a horizontal position. We have to rotate the barrels to
lightly extract the tannis and colour. These rotations last only three weeks, and no mechanical action other than these rotations will be performed on the wine. Once the fermentation
has finished, the barrels are filled up and the maceration process continues (at 30° C) for 15
days. At the end of these five weeks, racking and pressing are performed. The wine is
placed back into the same barrels where it will age for 14 months. This long and subtle
extraction leads to a full-bodied, deep and rich Malbec harmoniously integrated with the
oak.
Winemaking for the other 50% of the grapes take place in a concrete eggs so that the
aromatic freshness and grape tautness are preserved. Despite all the precautions taken in
the vineyard to preserve only the best grapes and ensure their optimum ripeness, it is
important to be careful during the extractions in order to keep its elegance and the softness
of tannins. That is why only light pumping overs are performed at the beginning of the
maceration, in aqueous phase at low temperatures.Once the fermentation begins, the
extractions are gradually reduced and we leave the wine to be made. After the fermentation
has finished, devatting and pressing are performed, and the wine is racked and then aged in
second and third use 225 litters barrels.