We begin with a tour of the winery, where we will be accompanied by the winemaker and the owner. We will review its history, methods and a description of the winemaking process.
While the roasted meat is being prepared on the grill, the tasting will take place, where you will have a sensory experience with wines from the winery that come from vineyards located at different altitudes in Mendoza. They are fruity wines of great varietal typicity with the particular characteristics of their terroirs.
Now gathered among friends while lunch is being finished cooking, we meet with the winemaker who will guide us through the process of 'experimenting' the four cuts that we will use in the creation of our Blend.
Adds aromas of pyrazine (peppers) and complexity.
A pinch of softness, aroma and elegance.
Provides structural support and acidity.
The most select varietal, for the most demanding.
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Diam 5 cork will be used, which, together with the French barrel, will ensure a storage potential of at least ten years.
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We will use "Prestige" bottles and they will rest for the time determined by the winemaker so that they are ready to drink.
The minimum that can be produced in this way is 300 bottles, that is, a 225-litre barrel.
