The grapes for our Mendoza Malbec were hand-selected before destemming and crushing. Fermentation occurred in upright conical tanks for one week at a maximum temperature of 83°F. To encourage optimal color and flavor extraction, the grapes were left in contact with the skins for up to 15 days, and frequent pump-overs were employed. Following primary fermentation, all lots completed malolactic fermentation to soften the mouthfeel and create a more robust texture.
The grapes for our Mendoza Malbec were hand-selected before destemming and crushing. Fermentation occurred in upright conical tanks for one week at a maximum temperature of 83°F. To encourage optimal color and flavor extraction, the grapes were left in contact with the skins for up to 15 days, and frequent pump-overs were employed. Following primary fermentation, all lots completed malolactic fermentation to soften the mouthfeel and create a more robust texture.
