IT'S ALL IN THE DETAILS

The Malbec grapes were brought to the winery during the night. After mild crushing, the grapes were moved into a chilled stainless steel container for two days – for cold soaking, prior the starting of the alcoholic fermentation. After the cold soaking was completed, the temperature was raised, yeasts were added and the alcoholic fermentation began in temperature of 27 degrees (Celsius), while activating different pump over regimes in order to achieve the fullest extraction of flavors, aromas and colors from the grapes mixture. By the end of the alcoholic fermentation, the wine was extended maceration on the skins for additional of three days. Once the soaking was completed - extended maceration, the grapes were pressed slowly and under low pressures into a stainless steel tank for the malolactic fermentation, in order to stabilize and soften the wine.