RICORDI MALBEC

• Acidity: 5.1 - 6.2 g/L.
• Time: 6 months.
• Type: staves (French and American).
• Fermentation: pre-fermentation cold maceration during 48 hours at 5°C. Then, fermentation starts at a maximum temperature of 25°C. Length: 15 days. Once fermentation has finished, the wine is left to macerate for 10 more days in order to give wine more structure and resistance to wood. 6 months in oak.
• Vineyard: Valle de Uco, Gualtallary, Tupungato, Mendoza. Altitude: 1100 m.
• Tasting Notes: This wine is characterized by its deep violet hints, an intense taste and aromas of ripe plum, tobacco and spices. A good presence on the palate, clear and with a long finish.