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

Grapes for this wine come from a single vineyard situated at 950 metres above sea level, with vines aged between thirty and fifty years. The fruit is hand-harvested into twenty-kilo baskets, and the berries hand-selected.

Winery

Cold maceration for five days between 8 and 10°C was followed by a seven-day fermentation at 25°C and 25-30 days’ post-ferment maceration at 20oC. The wine underwent malolactic fermentation and was then aged for twelve months in a mixture of new and second-use French oak barrels.