TYPE OF WINE: Red
VARIETY: 100% Barbera
REGION: Northern Mendoza
VINTAGE: Early April 2025. A season marked by favorable weather conditions, with balanced temperatures and healthy fruit, resulting in grapes of excellent quality.
SOIL: Sandy loam
WINEMAKING METHOD: Fermentation in 5,000-liter stainless steel tanks. Maceration with skins for 7 days at controlled temperature (24–26 °C). Indigenous yeasts used during the first 3 days, followed by inoculation with commercial yeasts.
CHARACTERISTICS: Ruby color. Aromas of sour cherry, blackberry, and raspberry. Spicy profile with subtle vegetal and herbal notes. Medium-bodied, silky texture, and vibrant acidity. Fruity aromas stand out in the aftertaste.
TEMPERATURE: Recommended serving temperature is between 14 and 16 °C to enhance its organoleptic characteristics.
ALCOHOL: 13.2%
ACIDITY: 5.92 g/L
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