The vineyard for this Bonarda is located in Santa Rosa County in Mendoza, it sits on sandy soil that is absolutely ideal for this varietal. The grapes were hand picked and on arrival at the winery they were then hand sorted to ensure only the very best ones make it into the wine. The fermentation takes place between 18C and 22C for 15 to 20 days. The wine is then aged for 7 months in a mix of French and American oak barrels.

This is a wine that will not disappoint!

APPEARANCE:

Intense ruby red with purple tints

AROMA:

Black currant and liquorice, offset with vanilla and chocolate coming from the oak

TASTE:

Elegant tannins and a long lingering finish