This wine is deep red/purple, with bell pepper, red fruits in jams with subtle hints of chocolate. Concentrated, great volume on the palate, excellent structure with firm and silky tannins.

Manual harvest in 18 kg boxes. Prefermentative maceration: At 5°C for 4 days. Fermentation for 25 days in temperature-controlled stainless steel tanks (25°C / 28°C). Post-fermentative maceration for 10 days. Complete malolactic fermentation in tanks. Aging 12 months in French oak barrels (40%) and in stainless steel tanks (60%). 10 months in bottle before sale.

The ideal temperature for tasting is 18°C. Decant for one hour before drinking. Pair mainly with grilled beef cuts of noble and intense flavors (tenderloin, ribeye, entrecôte, short ribs) only with coarse salt, with simple accompaniments that soften the battle between the cabernet and the meat; such as roasted potatoes or sautéed potatoes. Ideal to accompany mature cheeses like Emmental, Brie, or creamy and fatty ones like camembert.

Composition: 100% Cabernet Sauvignon

Aging: 12 months in French oak barrels (50%) and in stainless steel tanks (50%).

Winery: Atamisque

Origin: Tupungato. Province of Mendoza.

Potential aging:

8 years.

Awards:

2013 Harvest:

• Decanter, 95 pts