The highest vineyard in the world at 2070 meters above sea level.
* Harvest method:
100% handpicked in small bins of 15 kg.
Grapes are de-stemmed and crushed separately, and then cold macerated. Fermentation takes place at 22-23ºC in stainless steel tanks with pistons to simulate hand-punching down the cap. After fermentation the wine is partially aged in French oak barrels for 6 months.
* Tasting Notes:
Peppery and spicy on the nose. Great fruit concentration with red pepper and dark chocolate notes, very soft tannins and nice balance on the palate.
Great with meat in any style as well as mature and hard cheeses.