The single vineyard in Altamira, Valle de Uco, Mendoza is at the foothills of the Andes, 1029 meters high. It was planted in 2002 and harvested the second week of April 2010, with yields of 100 hl/ha. The grapes were harvested manually, in small trays of 20kg, to prevent any damage. They went through a double selection: first, by bunches, and then, grape by grape.
Total maceration took 17 days, starting with cold soaking for 3 days. Alcoholic fermentation took 12 days, with two additional days maceration. They were pumped over four times a day, with two punch downs during alcoholic fermentation.
The wine was aged in 55% French (75% new, 25% old) and 45% American (50% new, 50% old) oak barrels for the next 20 months. To preserve the fullest flavors, it was not filtered.
A wine to enjoy with quality steak, and in moments of good living. It will evolve adding complexity.
A wine to keep, or enjoy until 2020.