Typically a blend of Malbec, Cabernet Sauvignon, Bonarda and Cabernet Franc from Uco Valley vineyards in the Luján de Cuyo region of Mendoza.
After harvest the grapes were placed on drying racks to concentrate flavours and sugars. Approx 30% of their weight was lost; the same method used as for Amarone. A cold pre-fermentation maceration took place for 12 days at 10ºC. Then fermentation with native yeasts over a period of 14-16 days in stainless steel tanks at temperatures between 25-27ºC. Malolactic fermentation was carried out in French oak barriques. Aged 12 months in new French oak.
A complex nose with aromas of violet, honey, fig, cherry and ripe plum that combine with black pepper and aromatic herbs. Time in the glass develops hints of vanilla and leather. A creamy texture is supported by ripe, firm tannins and a lengthy finish.
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