VINEYARD SELECTION

VINTAGE 2005

WINEMAKER COMMENTS

Intense ruby red color. Complex spices aromas and red fruit and On palate goog structure and sweet tannins. Long and harmonious finish.

AGEING

Oak Barrel: 100 %, 16 months in new french oak barrels
Bottle: Over 12 months before release

TECHNICAL INFORMATION

Winemaker

Jorge Riccitelli

Blend

60% Malbec - 28 % Cabernet Sauvignon - 12 % Merlot

Denominación

Finca Perdriel, Luján de Cuyo, Mendoza, Argentina

Vineyard
Height
Age
Vine density
Yield


950 mts (3116 ft) above sea level
Between 50 and 80 years
4.500 vines/ha (1822 vines/acre)
4 tns/ha (1,6 tns/acre)

Harvest

Manual in 20 kg cases
Hand selection of berries

Fermentation

Cold maceration

Fermentation (native yeasts)

Maceration

Malolactic Fermentation



5 days between 8 and 10 °C (46 – 50°F)


7 days at 28 °C (82°F)

25 to 30 days at 22 °C (72°F)


100 % natural

Drinkability

10 years

Technical information

Alcohol

14,5%

Total Acidity

5,07

PH

3,7

Reductive Sugar

2,09

Average brix at harvest


24,6º

Pairing

Glazed pork loin with an emulsion of Dijon mustard, honey and olive oil with roast sweet potatoes.

Grilled duck magret with apple and beet purée.

Malbec braised lamb shoulder with sweet potato cooked with mint and rosemary.

VINEYARD SELECTION

VINTAGE 2006

WINEMAKER COMMENTS

Intense ruby red color. Complex spices aromas and red fruit and On palate goog structure and sweet tannins. Long and harmonious finish.

AGEING

Oak Barrel: 100 %, 16 months in new french oak barrels
Bottle: Over 12 months before release

TECHNICAL INFORMATION

Winemaker

Jorge Riccitelli

Blend

60% Malbec - 28 % Cabernet Sauvignon - 12 % Merlot

Appellation

Finca Perdriel, Luján de Cuyo, Mendoza, Argentina

Vineyard
Height
Age
Vine density
Yield


950 mts (3116 ft) above sea level
Between 50 and 80 years
4.500 vines/ha (1822 vines/acre)
4 tns/ha (1,6 tns/acre)

Harvest

Manual in 20 kg cases
Hand selection of berries

Fermentation

Cold maceration

Fermentation (native yeasts)

Maceration

Malolactic Fermentation



5 days between 8 and 10 °C (46 – 50°F)


7 days at 28 °C (82°F)

25 to 30 days at 22 °C (72°F)


100 % natural

Drinkability

10 years

Technical information

Alcohol

14,9%

Total Acidity

5,17

PH

3,71

Reductive Sugar

2,27

Average brix at harvest


24,6º

Pairing

Glazed pork loin with an emulsion of Dijon mustard, honey and olive oil with roast sweet potatoes.

Grilled duck magret with apple and beet purée.

Malbec braised lamb shoulder with sweet potato cooked with mint and rosemary.