Cold maceration at 4 ºC for five days. Stainless Steel tank with daily pump-overs. With enough natural fruit and color we did not look to over extract this wine. Searching for a lighter softer young Bonarda, we tried to maintain fermentation at low temperatures. It was simply done because our Bonarda is a late ripenning one. (It grows at a high elevation, almost 4,000 feet, not very common for Bonarda from Mendoza.) They grapes were pumped over daily and reached a max. temperature of 24 Celssius. No oak contact. Bottled within 10 months from harvest. Intense color. Blue hints with violet hues characteristic of a complex Bonarda. Fresh and quite fragrant floral aromas.. Light on the palate but rather spicy; with juicy mint flavours and fresh blackberries. Mild tannins. An easy wine to enjoy with light cheeses and pasta.