Wooden case, 2023
Part of two different vineyards, 70% in Gualtallary at 1,450 meters above sea level and the remaining 30% in Tupungato at 1,200 meters above sea level. Harvesting was done by hand in 16-kg boxes on the same day in both vineyards.
Alcoholic fermentation is expected to begin naturally, taking place between 18º and 21ºC. Part of the malolactic fermentation takes place. It is left in the same egg for at least five months, without separating it from the lees. It is bottled directly from the egg to the bottle without any intervention.
Light green, with golden tones.
It presents itself with a lot of character. Strong mineral intensity like stone, herbs, rue, and pea.
With great acidity, making it very fresh and with a long finish. The mineral stone that permeates the nose is again very strong.
Light green, with golden tones.
It presents itself with a lot of character. Strong mineral intensity like stone, herbs, rue, and pea.
With great acidity, making it very fresh and with a long finish. The mineral stone that permeates the nose is again very strong.
