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After sorting and crushing, the grapes had a cold pre-fermentation maceration at 7ºC for 5-7 days, before fermentation with natural yeasts at 25-27ºC. Part of the wine was aged in French oak.
Wine maker Sebastián Zuccardi is the third generation of his family to run the business that started in 1963, when his grandfather first started planting vines in Maipú, Mendoza. In 2008, Sebastián established a research and development department in order to gain a greater understanding of the influence of soils and other variables on wine style and taste. His often quoted objective is: “not to strive for perfect wines, but wines that express the place, the region.”
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