aguijón de abeja organic bonarda 2016

catamarca, argentina

 

VARIETAL: 100% organically grown Bonarda from Catamarca

WINEMAKERS: Pablo and Hector Durigutti

VINIFICATION: 8 day cold maceration, fermentation with native yeasts, malolactic fermentation in American oak

AGING: 8 months in oak

Bottled unfined and unfiltered. Sulfites 25-30 mg/L

TASTING NOTES: Ruby red color in the glass. Floral and mineral aromas on the nose, with ripe red fruits. Juicy and full bodied in the mouth with soft tannins and a long finish.

tech sheet

shelf talker