Bonarda was the variety adopted by the immigrants italians at the end of the 19th century, becoming in the 1990s the grape but cultivated of Argentina. It is a variety that adapts to light soils and needs an extensive vegetative cycle. It is in southeastern Mendoza where average temperatures allow them to reach their optimal level of maturity.
- Varietal: 100% Bonarda
- Vineyards: La Vendimia, El Mirador, Mendoza, 750 msnm.
- Fermentation: Native yeasts. Cold maceration in barrels for 4 days under 10º. Temp. Ferm. Between 25 and 30 ° C for 15 days.
- Aging: 18 months in French oak.
- Alcohol: 13,5%
- pH: 3.71
- Acidity: 5.8