Bonarda

Winemaker: Juan Longo.

• Harvest: by hand, with shears, in the fourth week of March, in 15 kg crates.
• Winemaking: destemmed before crushing.
• Fermentation: with selected yeasts imported from France and 28 days of maceration.
• Settling: cold settling.
• Ageing: 6 months in new oak barrels and 6 months in bottle, in a cellar at 18–20 °C.
• Production: 35,000 bottles of Bonarda and Malbec combined.