Vineyard Location
Grown in “San Alberto” finca, in Lunlunta, Luján de Cuyo, at 900 m above sea level. Planted in closely spaced rows, with very short distances between vines, this systemmakes roots search for nutrients in depth, fully extracting the best of the soil. In this vineyard we can find the 7 clones that fully express the “soul” of our CS.

Vines
Five (5) different clones of Cabernet Sauvignon plus two (2) of Cabernet Franc are growntogether, having been chosen to provide an elegant complexity. Yields are very low, not exceeding 40 hectoliters per hectare.

Climate
The autumn is warm and winter intensely cold. Summer days are temperate and its nights quite cool.These conditions are ideal for reaching good maturity and wines of great body. Temperature averages are 23°C during summer and 45°C in winter. Annual rainfalls: not more than 200 mm.

Soil
The soils are of alluvial origin: layered chalk, limestone and clay, which confer stability and porosity, enabling roots to maintain health and breathe freely. Every 4-5 years, tests are carried out, gauging fertility precisely, to ward against nutrient excess and therefore achieve a good balance.

Vineyard Density
This is an intensive vineyard of 11,000 plants per hectare. At this density each vine puts forth not more than 3 bunches per vine, yet with all the nutrient concentration given by the soil.

Pruning
Trained to unilateral cordon with 2 or 3 shoots. This is done to limit yields to 30-40 hectoliters per hectare.

Vineyard Management
Conducted naturally andorganically, 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
Harvest takes place in autumn, when the very ripe grapes have acquired the bloom of time. It is carried out manuallyin 12-14 kilo cages kilos to avoid berry damage and preserve them from contamination. At this point the vines have undergone two bunch selections: the first after flowering and the second when the berries colored, to cull out those malformed, defective or lacking adequate 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
First there is a lengthy maceration, lasting 25-30 days according to vintage, to obtain the best of the grapes. Fermentation temperature is 30-32°C to enhance anthocyanin extraction. “Pumping up “ and “Punching down” procedures are performed daily. Fermentation and maceration of these varieties are carried out separately, given by the fact of maturity points differs.

Casking
Once alcoholic fermentation ends, it is set in casks, also separately, to achieve malolactic fermentation: 50 % in new French Oak casks and 50% in one-wine ones. When this stage concludes, casks are cleaned and wine is kept in the same ones for 4-5 months more, to elicit all its character. Then, “assamblage”is carried out and from then on they age together for 12-14 more months. Cask ageing produces important effects in the wine. Color develops, aroma becomes bouquet, clarification is favored, its tannins are enriched and 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, and remains at less 10 months in bottle before being released to the market. Wine will express all his potencial and will show complexity and elegance. A spicytouch is drawn out, together with a cigar box aroma and a hint of grape stalks. The time spent in bottleenhances flavor and bouquet.

Tasting Notes
This is a dark red garnetwine, of good structure and excellent body. It has dark cherry or blackcurrant maturity. Time gives it cedar or cigar box undertones. Some blueberry and chocolate aromas can be found. Its tannins are tangible and generous. Cabernet Franc supplies raspberry, currant leaf and pebble aromas. Merlot gives fleshiness, cream and fruitiness, with notes ofplum and mulberry.