Alcoholic fermentation: Co-Fermentation with 3% of whole Viognier bunches in oak vats. Fermentation undergo with native yeasts.
Malolactic fermentation: Natural malolactic fermentation in new French fine grain barrels.
Maceration: Maceration during 18 days.
Oak aging: 15 months
Total acidity: 6.10 g/l
Service temperature: 61°F
Name: Pi, Daniel
Studies abroad: He has performed several winemaking experiences in United States. Since 2001, he has been participating as expositor in over 15 winemaking conferences and siymposiums in different countries. He is member of the Tasting Committee of prestigious international contests such as “Malbec al Mundo” and “Argentina Wine Awards”.
Name: Toso, Mario
Education: agronomist graduated from Universidad Nacional de Cuyo
Argentina Wine Awards (2012) Trophy