Sight: It exhibits an intense dark red color with purple hues.
Nose: Aged in new French and American oak barrels for 18 months balances it out with hints of chocolate, tobacco and vanilla
Mouth: Its palate is large with great volume and consistent intensity. It impacts with its sweetness and long and memorable finish.
Vat: Cooperage: New French & American Oak. Aged: 18 months.
Alcoholic fermentation: Fermentation: 7-15 days at 22°C-26°C at controlled temperature, pump over.
Malolactic fermentation: Malolactic FermentationAlcohol: 14.60% by volumepH: 3.52 g/lTA: 5.56 g/lResidual Sugar: 2.24 g/l
Maceration: Maceration Period: 7-15 days in contact with its solid parts.
Oak aging: 18 months
Total acidity: 5.33 g/l
Volatile acidity: 0.39 g/l
Reducing sugar: 2.4 g/l
Extract: 29.98 g/l
Free sulfur dioxide: 20 mg/l
Total sulfur dioxide: 56 mg/l
Mendoza is the most renowned wine-growing region in Argentina for its perfect combination of soil and altitude, resulting in small grapes with concentrated flavor, color, and tannins. The 3000 foot elevation of Urraca’s 117 acre Vineyard located at the base of the Andes provides warmtemperatures during the day and cool temperatures at night, resulting in a long and dry growing
season ideal for grapes.
The runoff from the snowmelt from the Andes provides irrigation through “acequias” (ancient) canals to our vineyards.We use an old method of flood irrigation throughout our entire 30 year old vineyard to supply our vines grown on high trellis. Harvest season is between the months of February and April depending on the grape variety and seasonal climate changes. 5500 plants per hectar, yield is 8000 kgs per hectar.
Wine Advocate (Robert Parker) 89