Dona Paula Malbec 2009
100% hand picked grapes are completely destemmed and then partially crushed. As a consequence, some berries remind untouched providing carbonic maceration character to the wine. Must is cooled immediately after crushing in order to maintain flavors and aromas, by reducing the level of SO2 needed. Carbon dioxide gas is dispersed over the must to prevent oxygen from being in touch with the juice. 48-hour cool pre-fermentation maceration is performed to extract primary flavors and color. Alcoholic fermentation takes place in temperature controlled tanks, for a period of 10 days and at 22°C with peaks of 28°C.