Vineyard Location
Grown in “Viña Alicia” Vineyard, 15 has in Las Compuertas, Luján de Cuyo, at an altitude of 1200 m above sea level, on a lateral terrace 30 m above the Río Mendoza slopes and oriented towards the river.

Vines
It is thought to be an unique stock, intimately connected to the terroir. Pruning is conducted in the Guyot simple or double system, and production is limited to around 30 hectoliters per hectare.Average plant age: 80 years. Climate is warm during the day and very cool at night, a combination that allows us to make a late harvest in Autumn. The river breeze envelops the plants and delays ripeness, amassing richness of color and intense fruit aroma.

Soil
It is a clayed lime loam, set on a gravelly subsoil,porous and well drained. This allows the roots to reach great depths in search of humidity and mineral nutrients that will impart great complexity, as well as planty fruit.

Vineyard Density
The vineyard has 5,500 plants per hectare and yields are naturally low, due to low soil fertility.Each vine gives out between 4 and 5 bunches.

Vineyard Management
Conducted naturally and organically, without use of fertilizers, herbicides or insecticides. Only natural products are used, together with biological pest control and surface irrigation with mountain water that is rich in minerals and sediments.

Harvest
Manually performed, into plastic cages of 12-14 kilos, towards the end of March.This system avoids berry damage and preserves them from contamination. At this point, two bunch selections have already been made, the first after flowering and the second when the grapes started to color, culling those that were malformed, defective or lacking of color.

Winery Arrival
Upon arrival atthe winery, the third selection of fruit bunches is carried out manually over special tables to separate immature grapes, dry or withered, before proceeding to remove stems. This operation is performed by a machine placed across the opening of the fermentation vessel.

Winery Method
After stem removal, grapes are kept 48 hours in cold temperature,namely 7°C.This is to achieve a better tannin extraction.Once proper alcoholic fermentation at 28-30°C begins, the better and sweetest tannins will be put forth.This process takes about 10 to12 days. During fermentation two “Pumping up” procedures are carried out daily, to assist the passing of poliphenols into the wine. Once alcoholic fermentation has been completed, it is poured into casks for malolactic fermentation. Fifty percent of new French oak casks and the other half of one-wine are used for this stage. When malolactic fermentation has been completed and the casks have been cleaned, the wine is set again into the casks for 12-14 months. Racking is done every 3 months.Ageing in casks produces important effects on the wine. Color develops, aroma heightens to become bouquet, clarification is assisted and the tannic expression becomes more rounded.

Bottling
The wine is kept 60 days in a “cold chamber” at very low temperature for stablilization. Then is bottled without filtering, thus preserving as much as possible of grape components.It remains in bottle 10 months until its marketing.When in bottle, the winerounds off, gaining in bouquet

Tasting Notes
It is a deep crimson wine, with aromas of fresh fruit and taste of liquorice, damson plum, violets, raspberries and touches of vanilla, raisins and spices.

Gourmet Notes
Grilled and roasted meats. Game flesh, speciallydeer and boar.Veal, lamb, as well as hard cheeses.