L’Esprit de Chacayes

Description

Winemaking techniques

To temper Malbec’s natural vigour we perform a short pruning in late winter, then during the summer (January) we undertake green harvests to boost the concentration and ripening of the remaining grapes. The harvest date is set following a taste analysis. The grapes are harvested by hand in crates then sorted one at a time on a double sorting table by two successive teams.

Fermentation in semi-open concrete vats followed by a month of post-fermentation maceration in concrete vats. 40% of the juice is removed after selection.

Tasting notes

Deep, intense red cherry colour with hints of purple.

The nose comes from the Côt, which offers huge freshness reminiscent of small red fruit and above all a floral component that is very prevalent in the Los Chacayes region, in the form of violet. Complex, voluminous, with ripe, well-balanced tannins that showcase the red fruit alongside black flower aromas, and a long finish with coffee notes.