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
Half the blend comes from vineyards situated at 1100 metres above sea level in the Luján de Cuyo region of western Mendoza, and half comes from the Uco Valley to the south. The age of the vines is between thirty and fifty years. The grapes are hand-picked into small baskets, with hand selection of the berries.
Winery
Following a five-day cold maceration, the wine underwent a fermentation with native yeasts for seven days at a temperature of 25°C. Maceration lasted for 25-30 days at 20°C, and the malolactic fermentation was 100% natural. The wine was aged for twelve months in first- and second-use French oak barrels, and then for ten months in bottle prior to release.
