| Malbec |
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| Grape
Varietals: |
|
100%
Malbec |
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| Place
of Origin: |
|
Perdriel,
Luján de Cuyo, Mendoza (29°36’S)
800-1000 m. ASL in the higher zone of the River
Mendoza where the Malbec varietal finds its natural
environment. The soil is poor, sandy and rocky,
and very permeable. The weather is dry with very
cold winters and fresh summers. The large thermal
amplitude between the day and the night given
in this area favours the concentration of aromas
and the colour in the grapes. |
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| Harvest
time: |
|
during
the 2nd and 3rd weeks of March. The harvest was
performed handmade in 20 Kg. plastic bins. |
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| Vinification: |
|
Traditional
method, with long maceration and temperature control
with peaks of 30ºC and pumping over the juice
to the top of the cap several times during the
first days. After the malolactic fermentation
took place, it remained in stainless steel tanks
until bottling. |
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| Alcohol
Content: |
|
13,2
%v/v |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Total
Acidity: |
|
5,02
g/l (Tartaric acid) |
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| Sugar: |
|
1,98
g/l |
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| Dry
Extract: |
|
28,18
g/l |
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| pH: |
|
3,8 |
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| Description: |
|
Color:
a deep and intense garnet red tone with
violet glitters, typical of Argentine Malbec wines.
Aroma: very fruity, it reminds
of dried red fruits: prunes, raspberries and dried
fruits.
Taste: Balanced, harmonious and
round. Long finish in mouth with a very pronounced
end but smooth and velvety. |
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| Suggestions: |
|
An
excellent choice for beef and meals that are not
too seasoned, any kind of pasta and poultry. An
excellent match for roasted beef «particularly
Argentine beef», lamb or venison; stews;
pasta with strong sauces; fermented cheese (Camembert,
Brie) or hard cheese (of Italian origin). |
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| Serving
temperature: |
|
16-18°C |
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| Consumption
scheme: |
|
|
 |
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