The Mayols look forward to making the ‘emblematic’ malbec from Mendoza. They blended their three vineyards together in this wine. Harvest done in 18 kilograms boxes. Destemmed but not crushed (whole berries). Prolonged maceration in small temperature controlled stainless steel tanks. Four tanks were used. Different yeasts used in separate tanks for complexity. Cold maceration at 4 ºC for four days. Fermentation with three daily pump-overs.
Macerated on the skins for thirty-four days. Maximum fermentation temperature reached a peak of 31°C (87.8°F.) Malolactic fermentation occurred naturally. Twelve months in neutral french oak barrels. Only 30% new. Intense red violet color. Blackberry, plums and boysenberry with sweet toast aromas. Spice and mineral notes with a long finish. Fresh acidity keeps it mouthwateringly fresh. Sweet tannins blended with oak provide complexity and a velvety and a long mouth final. Balanced, completely mature!