Yet more evidence of Argentina’s burgeoning prowess as a serious white wine producer, this slightly off-the-wall contraption of a wine soon becomes your dream ride on the palate. 70% Viognier, 20% Marsanne, 10% Criolla Blanca (PX) co-fermented with airborne yeast in 3,000 litre raw concrete eggs – open / oxidative fermentation for 35 days. 90% of the wine remains in the eggs sur lie for 11 months; 10% is aged under flor in old French barrels. The two are blended for bottling and sit under cork for twelve months before release. A complicated business for a wine that delivers seamless, perfect simplicity in the mouth. Wonderful waxy texture meets sumptuous, ripe stone fruit and floral character. An absolute delight.
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