A blend of Malbec, Tannat and Petit Verdot from vineyards in the Cafayate Valley, in the very heart of the Calchaqui Valley.
Fruit underwent 4 days cold maceration followed by a slow alcoholic fermentation. Maceration on the skins lasted around 18-20 days to extract good levels of colour and tannins. Malolactic fermentation took place in stainless steel tanks and once complete, 20% was aged in French oak for a period of 10 months. Fining using egg whites from Amalaya's biodynamic farm took place before bottling.
Intense fruity aromas of red berried, raspberries and floral notes with a touch of spice and chocolate. Well structured, fresh and fruity in the mouth with soft and rounded tannins. Finishes long and velvety.
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