This wine is produced with grapes coming from our vineyard planted in 1998 in El Alto Vineyard in Ugarteche and usually blended with a variable portion from Los Cerezos vineyard in Tupungato, in the hearth of the new fashion Uco Valley. Mostly French and some Italian clones were planted to create complexity in our wines, this wine is made with different proportions of both regions, usually 70-80/30-20% where El Alto provides typical tropical fruits and peach notes and a long mouth feel, whereas Los Cerezos gives nice floral and citric expression with bright natural acidity.
The grapes are gently destemmed and pressed in pneumatic “chilled jacket Pera press” trying to obtain a non phenolic juice. The winemaking process is a combination of redutive (free of Oxigen) and Oxidative method in order to get different juices to be finaly blended.Alcoholic fermentation takes place in small stainless steel tanks at low temperatures and the wine is managed with no oak to preserve the natural primary aromas. There is no malolactic fermentation instead of that a lees contact is done in 85% of the wine at 10ºC during 2 months.The wine has a golden color with green hues, tropical fruits, pineapple, banana, pear and citrus notes ath the nose, in mouth is fresh and vibrant with balanced acidity and white peach notes that give a long and persistent finish.