Description

From a sustainably managed 12-hectare coastal vineyard near the River Plate estuary, this wine reflects its calcareous clay terroir and minimal intervention approach. No insecticides are used, and dry no-till farming is practiced. Grapes are hand-harvested, destemmed, and crushed, undergoing spontaneous fermentation with one week of maceration and daily punch-downs. The wine is bottled unfiltered after 3 months, with nothing added except grapes.

This wine is a dense, perfumed, and complex wine with vibrant flavors of clementine, quince, and black tea, offering remarkable length on the palate. Awarded 95 points by Tim Atkin MW.