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 grapes come from vineyards in the foothills of the Uco Valley, planted on alluvial, calcareous and sandy soils. Minimal treatments are used in the vineyards, which are run along virtually organic lines. All the grapes were hand picked during the first week of March.
Winery
After a three-day cold maceration, the must was fermented in small concrete vats at 20oC. Malolactic was 100% natural, and the wine was aged for a further ten months in concrete.
