This wine is made from a blend of Uruguay's famed Tannat (60 %) grape with Merlot (30 %) and a small
percentage of Cabernet Sauvignon (10 %). After a strict control of ripening of each variety carefully selected handpicked
grapes using small boxes to preserve the integrity of them on the way to the winery.
We elaborated individually by traditional vinification
each variety. The grapes are stemmed on the vats in order
to avoid moving the must by pumps, and they are lightly crushed.
Density and temperature between 25 and 28ºC control the fermentation.
The must is kept with the skin until it has the right
color and structure. After the alcoholic fermentation begins the
controls of the second fermentation, called Malolactic. That
is a spontaneous process, controlled by continuous chromatography.
When the malic acid has been totally degraded by lactic bacteria,
the wine is decanted and the SO2 is changed to 25 mg/lt. of SO2
When the wine is biologically finished, it is placed in conservation vats at a stable temperature. We
always follow the wine evolution by tasting and this is the way we decide the blend. Labeling and packing are done by hand
immediately prior to dispatch.
Its colour is deep red with violet overtones, the aroma is both fruity and spicy.
The wine shows complex fruit flavours, is well bodied, excellently structured and has a lingering mature
Drink with chicken, lamb, pasta, pizzas and cheese.