These wines are the result of finding the best terroirs with extraordinary components.
The new De Sangre collection is a range of super-premium wines, each crafted from single vineyards. These wines are from the best soils of selected parcels in Mendoza, chosen for their specific attributes and desired wine profile. De Sangre, meaning “Of Blood”, is the name the winery has given to those outstanding blends as a tribute to sharing special wines only with family and special friends
Terroir: Made from grapes grown in select plots of vineyards located in Las Compuertas, Vistalba and Agrelo.
Vinification: The grapes are manually harvested in 18 to 20-kilogram boxes, followed by the bunch selection and stalking processes, and, subsequently, berry selection. The grape juice is cold macerated at a temperature ranging between 8 and 10 °C for five to seven days. After that, it is fermented in small stainless steel tanks, undergoing various extractions, such as plunging and rack and return (délestage). Once maceration is completed, wine is aged for 12 months in oak barrels, where it goes through malolactic fermentation. The wine is then filtered and bottled, and then stowed in the wine cellar for at least six months before it enters the market.
Made under the Lujàn de Cuyo Controlled Denomination of Origin regulations (DOC), this Malbec is the result of select vineyard plots from Las Compuertas, Vistalba and Agrelo. The loamy, sandy and stony soil of this terroir located at the foot of the Andes Mountains give this wine a fruity character, roundness and structure. A bright violet-colored wine with aromas of sharp red fruit, reminiscent of ripe cherry. Spicy notes can be perceived, and slightly roasted hues evoke coffee. A round wine, rich in red fruity notes, that is also a little spicy on the palate. With firm tannins of balanced acidity, this robust red wine of great character vigorously fills the mouth with ripe fruit and offers a lingering and compact finish.
PAIRING: Special dishes, such as a rack of lamb with sautéed mushrooms, or a rib-eye steak with quinoa risotto, and a semi-hard cheese platter.
Score: 92 PointsJamesSuckling.com Author: James Suckling
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