Tupungato Corbec

Corbec is made with the appassimento method. The two grape varieties are harvested and vinified separately. The selected grape bunches are laid on specially constructed wooden trays, made in imitation of the Venetian “arelle”, for 20 days. The grapes loose about 20% of their weight and gain in concentration of sugars and aromas. Soft pressing and de-stalking follow. The grapes are fermented at 20-24°C for 20 days in stainless steel tanks. After racking, the wine completes its malolactic fermentation at 20°C in 25 days. The wine is matured for 18 months in 600 liters oak barrels. Ageing continues in stainless steel containers until bottling.

The grapes are organically cultivated vineyards located in the famous wine-producing area of Mendoza located in the western part of Argentina, which lies at an altitude of 950-1050 metres above-sea-level in the Tupungato valley. The ground is stony, sandy and chalky. Organic substance and good mineral content throughout.

This wine is deep ruby red in colour. A highly complex nose with hints of cherries and berry fruit plus spicy tones of licorice and cinnamon. Soft and pervasive on the palate with delightful balancing acidity. Dry and full bodied structure. On the finish, a long intense fruit and sweet spices.

As with Amarone, this wine accompanies and matches well with strong-tasting foods (grilled red meat, roast meat or game) and mature cheeses. To be served ideally in large glasses at 18°C.