Producer
In 1885, the Buenos Aires to Mendoza railway opened, cementing the significance of this emerging wine-growing region high in the Andean foothills. Ten years later, Edmund Norton planted the first vines in Mendoza’s Luján de Cuyo district. At 900-1100 metres, the altitude moderates the temperature, causing an extended ripening season, and also expose the vines to more ultraviolet light, which encourages the development of colour and tannin in the black-skinned varieties. The result is whites packed with vibrant flavour and good natural acidity, and
well-structured, food-friendly reds.
Vineyard
The vineyards in Luján de Cuyo are at an altitude of 1,100 metres above sea level, and the vines are between thirty and fifty years old. The fruit is hand-harvested into twenty-kilo baskets, and the berries hand-selected.
Winery
Following harvest, the juice went through cold maceration, fermentation with native yeasts, and 100% natural malolactic fermentation. The wine was aged for twelve months in first and second-use French oak barrels, and spent ten months in bottle before release.
