Vineyard: The Calchaqui Valley is an isolated stretch of desert, with unique features that make it ideal to grow the highest vineyards in the world. At more than 1,600 meters (5,500 feet) above sea level, the surprisingly broad temperature range generates marked contrasts between the warm days and cold nights, allowing for the development of ripe berries that condense all the best that the region has to offer. Deep, poor, rocky soils. Irrigation from the Andes. Wide thermal amplitude with big differences (approximately 22° C between the minimum during the cold mornings and nights, and the maximum during sunny days). Dry climate, little rainfall, 120mm of rain a year, 15% humidity and 300 days of sunshine. Cold mornings and nights, and long hot days result in wines that are highly concentrated in color, aromas and flavors with a unique fruity
Vinification: The fruit is harvested by hand. Three different vinification techniques are used: 30% of the juice is cold macerated, 60% undergoes traditional fermentation and 10% is aged in small American barrels for 6 months. The last 10% goes through malolactic fermentation using selected lactic bacteria. The wine is blended following on from the different fermentations.
Awards and Press News: Argentinian White Trophy, International Wine Challenge 2018 (2017 vintage). Gold Medal, International Wine Challenger 2018 (2017 vintage)
