Benguela Cove Vinography Malbec 2020

The grapes were harvested at optimum ripeness and, on arrival in the cellar, were first left to rest overnight in the cold room before being sorted and selected by hand with great care the next morning. After a three-day cold swelling phase, the juice was inoculated at a temperature of 16°C with selected yeasts that started the alcoholic fermentation, which lasted for six days. During fermentation, the wine was gently pumped over periodically to extract maximum flavor nuances and color. Once the alcoholic fermentation was completed, it went to the press and the wine was put in barrel, where the malolactic fermentation was completed and the wine spent 18 months of aging before bottling.