Special

Two wines off the script: a rose sparkling on a Pinot Noir base with a second fermentation in tank, and a sweet wine that keeps the sugar of the grape itself.

Pinot Noir · Brut Nature

90% Pinot Noir / 10% Chardonnay

Vineyard: Altamira, Valle de Uco
Ageing: 2 months on lees
Cellaring: Around 2 years
Appearance: A subtle, attractive salmon colour.
Nose: Red and tropical fruit dominate, with toasted bread.
Palate: Full and distinguished, with light, elegant tannins.

Winemaker's note

It comes from co-fermentation with 10% Chardonnay. Both grapes come from Altamira, at 1,150 m a.s.l., on alluvial soil of sand, silt and stone with limestone. The picking date is key: we look for natural acidity of 10 to 11 g/l, which guarantees the longevity of the final product. The second fermentation takes place in a refrigerated steel tank using the long Charmat method, with no less than four months on lees. We work at low temperature so the bubble is smaller and finer. Ideal with salmon tiraditos, sushi or a good cheese board.

Sergio Montiel · Co-founder & Winemaker

Sauvignon Blanc Dulce

100% Sauvignon Blanc

Vineyard: El Peral, Valle de Uco
Ageing: 3 months on lees
Cellaring: 2 to 3 years
Appearance: Pale yellow with intense green.
Nose: Intense, with fresh aromas recalling white and citrus fruit, alongside the wild notes typical of the varietal such as rue and asparagus.
Palate: A pleasant entry, with balanced sweetness and acidity. Ideal to share with family and friends.

Winemaker's note

Sauvignon Blanc is one of the white varietals we are most passionate about, so much so that we decided on a different, unique elaboration. The vineyard is in El Peral, between two hills that shade it and allow slower ripening, with a perfect balance between crop and canopy. When fermentation reaches 60 g/l of sugar we start to stop it, finishing between 40 and 50 g/l of residual sugar and around 9 degrees of alcohol.

Sergio Montiel · Co-founder & Winemaker

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