Wine Maker Notes
Explosive nose of red fruits, strawberries, raspberries, and plums, hints of violet and liquorice. Very subtle vanilla and chocolate complete the bouquet. Round and soft on the palate, with very good concentration. Can be drunk now or kept for 2-3 years.For its tenth anniversary, Bodegas Caro has chosen to celebrate the grape that has come to symbolize Argentina’s vineyards by selecting a pure Malbec: ARUMA! Originally from France, Malbec was introduced to Argentina by a Frenchman, Jean Pouget, in 1868, which, it is interesting to note in passing, was the same year that James de Rothschild bought Chateau Lafite. A very fruity, exuberant, powerful grape, Malbec has adapted wonderfully to the Mendoza region where the sunshine and cool nights soften its tannins and reveal its velvety-smoothness. Mendoza region where the sunshine and cool nights soften its tannins and reveal its velvety-smoothness. The microclimate and soil are very important factors for Malbec. The altitude and orientation of the vineyards are crucial - the higher the altitude, the lower the temperature and the shorter the warm season. Bodegas Caro has four major Malbec terroirs. Bodegas Caro’s ARUMA is thus a Malbec made from a blend of grapes from different terroirs. The work in the vineyard and winery is carried out with great care and precision; the resulting diversity offers a tremendous complexity, and makes it possible to obtain the balance, elegance and depth of flavor characteristic of great Malbecs. ””ARUMA”” means the ””night”” in the language of the Quechua, the native Indians of the Mendoza region. We chose this name because it is the intense darkness of the nights in the Andes and the pure mountain air that give the wines the rich, authentic character of their terroir. ARUMA - the wine of the mountain nights.The winter was very dry in 2011 and the spring started with dry and nice condition until November 9th, when a hard frost struck. Fortunately, the damage was limited to some exposed spots. December and January had been hot with limited rainfalls. The rain arrived in March and cooled down the vineyards. In fact temperatures during March and April were lower than usual. That was good for the maturity of the Malbec which was harvested with high aromatic intensity and well-balanced acidity. The harvest’s lasted from March 25th until April 12th. Grapes were hand picked, de-stemmed and crushed before fermentation. Malolactic fermentation lasted for 12 to 25 days (including alcoholic fermentation) in 100% in stainless steel tanks, with traditional pumping. 50% of the wine was aged in oak barrels (second use) for 10 months.
Alcohol 14.50% , Residual Sugar: 2.5 g/l Acidity: 5.10 g/l pH: 3.75