Malbec
This variety was introduced in Mendoza from France, around 1850. Malbec has adjusted very well to the rigorous conditions of Mendoza climate and soil, and the result is a grape of such quality that it can be only and intimately bound to our terroir.

Vineyard Location
“Viña Alicia” Vineyard, Las Compuertas, Luján de Cuyo, at 1200 m above sea level, on a lateral terrace 30 m. above the riverbed.

Soil
The soil is loose, limy and clayed, on a well drained gravelly subsoil, favoring health and growth of roots.

Vines
Being older than 90 years of age on average, united to the fact that the soil is poor and the yields are small, the vines can live many years, because their expenditure is minimal. Plants grow on their own roots, that is to say ungrafted.

Vineyard Density
5,500 plants per hectare. Each vine produces not more than 3 bunches, 30-35 hectoliters per hectare.

Pruning
Double Guyot system, carried out in winter (May to July). During summer, unfruitful and ventilation hindering shoots are cut off. Imperfect and colorlessbunches are eliminated.

Vineyard Management
Carried out in a natural manner, organically, doing without fertilizers, herbicides or insecticides.Only natural products, if any, are applied, and pest control is biological. Irrigation is superficial, supplying mountain water, rich in minerals and sediments.

Harvest
This is manually performed, using 12 to 14 kilo plastic cages, to ward against berry damage and protect from contamination.At this stage, two bunch selections have been practiced: the first after flowering and the second when the fruit colored, to discard misshapen, imperfect or insufficiently colored bunches. Only the better exposed, fully ripe and sunkissed berries are harvested.

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.

WineryMethod
A cold maceration is allowed for two days before the onset of fermentation.Only then does alcoholic fermentation begin, thanks to the region's natural yeasts that bestow terroir character. An extensive maceration follows to enable thorough tannin and polyphenol extraction, crucial for wine longevity. During fermentation 2 to 3 daily mixings are made, with squeezing, to favor transference of these elements to the wine. All these operations are done in a very careful, gentle way.

Casking
Once alcoholic fermentation ends, the wine is set in new French oak barrels for malolactic fermentation. When this stage concludes, casks are cleaned and wine is kept in the same ones for 10 more months.

Bottling
The wine is kept 60 days in a “cold chamber” at very low temperature for stablilization. Then is bottled without filtering, and remains at less 8 months in bottle before being released to the market.

Tasting Notes
These are purple colored wines that are alcoholic, capable of aging very well,possessing a hint of sweetness and spices. Given time, they open up to complexity and depth of aromas. A combination of fresh fruit, sugar and subtlety, and evensome touch of stone and minerals can be found.Moka, fig, honey and sour cherries. The taste is precise and forceful, filling the mouth with elegance.

Gourmet Notes
Pasta. Roast lamb suckling. Lamb. Cheese. Fish. White Meats.