Vineyards: Luján de Cuyo (870 masl), Tupungato (1100 masl) and Rivadavia (700 masl)
Fermentation: Selected yeasts, highest fermentation temperature 28 °C, for 11 days. With a vatting time of 25 days.
Ageing:9 months in 70% American and 30% French oak.
Acidity / pH: 5.6 / 3.73
Color: Red with dark purple hues. Intense and with a good tint.
Nose: Red and black berry fruits such as blackberries, sour cherries and cherries from Lujan de Cuyo vineyards. Violet floral notes, from high altitude vineyards (Tupungato). Typical Bonarda (west area) leather and black pepper notes also arise.
Palate: Good unctuousness and persistence on the palate; same descriptors as those perceived in the nose together with fine vanilla and chocolate notes due to its oak ageing. Ideal to pair with roasted red meat, stuffed pasta and semi-soft cheese.