Hand-harvested, second week of April, vinified on-site at the vineyard. Whole bunch pressed grapes, without prior crushing.

Breeding

The must is settled for 36 hours, and after racking, alcoholic fermentation takes place over approximately 3 weeks with Saccharomyces cerevisiae yeast. It is then transferred to fourth-use barrels, where it remains on its lees for 6 months, with bâtonnage twice a week. Natural clarification and stabilization are achieved. It is unfiltered with minimal sulfite addition. After two years of bottling, it is available for purchase at our Pehuén Restaurant in Termas de Menetúe.

Tasting Notes

Bright yellow in color. Intense on the nose, its aromas are reminiscent of fruits like green apples, with mineral notes. On the palate, it has a vibrant acidity, is fresh and light. A great balance between alcohol and natural acidity gives it tremendous aging potential.