Altos Las Hormigas Tinto

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Altos Las Hormigas Tinto

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Description

Grape Varieties: 48{d32c2496ac574ca2415e080cc226f71c0689520dc9fd2c4ae43133777ac515b7} Bonarda, 45{d32c2496ac574ca2415e080cc226f71c0689520dc9fd2c4ae43133777ac515b7} Malbec, 7{d32c2496ac574ca2415e080cc226f71c0689520dc9fd2c4ae43133777ac515b7} Semillón

TASTING NOTES

This flavorful blend of red grapes, with a small but refreshing percentage of white grapes, is a pleasant wine, very easy to drink. It has an intense red ruby color with bright violet hues. On the nose, a lovely bouquet of fruity aromas, such as strawberries, figs, and red fruits; it also shows notes of spices – clove – and herbs – eucalyptus and pine tree. On the palate it is structured and balanced, awakening the senses from the first sip and leaving us wanting more. It has delicate tannins and a long, fruity finish. This blend is a great pairing with Mediterranean cuisine, eggplant and tomato dishes; and it can also be enjoyed by itself.

 

Additional information

Size

0,75L
Vineyard

Bonarda and Malbec grapes come mainly from vineyards in Luján de Cuyo and Medrano in a smaller percentage. Semillon grapes come from the Uco Valley. The region has a semi-desert climate with hot days and cool nights. We choose fresh soils, with good water drainage. These soils allow a deep development of the roots since their water retention capacity is great for them to expand and give the plants a better ability to resist heat waves, which are common during the summer in Mendoza. In this climate, we avoid soils with abundant superficial gravels, which increase the warming effect around the vine and might shorten the ripening season.
Winemaking

A blend of Malbec, Bonarda, and Semillon grapes, harvested by hand. Careful, double sorting process, before fermentation. Malbec and Semillon grapes are harvested early and co-fermented, in order to soften the tannins, enhance the aromas and have more complexity on the nose. Bonarda is vinified separately before the final blend, which is done a couple of months before bottling in order to keep the freshness of each one of the components. Fermentation takes place in separate stainless steel tanks, at a temperature between 24-26°C, for 10 days. Only indigenous yeasts are involved in the process. Each tank is tasted three times a day to determine what is needed. The wine is then aged for a minimum of 9 months in concrete vats. No oak aging.

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