Only 500 cases are made, and then only in the best vintages. The grapes – but only the best clusters — come from a single vineyard, located at 4,125 feet, the highest of the estate. These grapes are the last to be harvested. At the end of April, they are carefully hand- selected and then quickly undergo a long four-day cold maceration to extract the richness that has been slowly accumulating. After fermentation in oak with selected yeasts for 14 days, 20 days of maceration, and malolactic fermentation, the wine is aged in French oak for 16 months.


5 in stock

Varietal: 60% Malbec, 20% Cabernet Sauvignon, 15% Syrah, 5% Merlot

Vineyards: Own Vineyards in Tupungato, Alto Gualtallary. By the foothills of the Andes at 4000 ft. altitude. Temperature drop during the night provides the ideal conditions for slow ripening of the grapes and helps obtaining complex aromas and flavors.

Winemaking: Manual harvest by end of April. Careful hand selection of the cluster and grapes. Cold maceration at 10°C for 96hs. Fermentation with selected yeast at a maximum temperature between 25°C and 28°C for 14 days and 20 days of maceration. 100% Malolactic. Aged in French oak for 16 months.


Alcohol : 14,7% Residual Sugar : 2,8 g/l Acidity: 5,1 g/l pH: 3,65

Red meet with intense sauces. Serve at 18°C.

Deep violet colour. Pronounced red and black fruit aromas. Fig, raisin and black pepper notes. Full bodied palate with velvety tannins and long finish.