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Mature reds are full-bodied wines with intense aromas of fruit, toast and sweet spices.
The winery is located in Tupungato, whose vineyards are planted at high altitude, generating maturity and freshness in the wine. The must is fermented with the whole cluster after being trodden on foot and then aged in oak barrels for two winters. This winemaking process is a reinterpretation of the classic Mendocinean winemaking methods: fermentation in wooden or cement vats and aging in foudres and large barrels.
