Aquí Estamos Todos Locos Garnacha Rosada (4 botellas x 750cc)

Junín-Mendoza vineyard region

High trellis driving system.

Flood irrigation, average height 750 meters above sea level

Predominant sandy loam soil

Manual harvest, last week of February

Preparation at Bodega Niven Junín-Mendoza

A part of the whole bunch is placed in a tank and another part of the grape is pressed. This grape juice is added to the tank to leave the entire clusters submerged in fermenting must for 15 days in the presence of carbon dioxide.

This causes an enzymatic fermentation, within each berry where

Malic acid is consumed and transformed into alcohol and carbon dioxide.

This technique also favors aromatic concentration.

At the end of the carbonic maceration, the grapes are pressed and finish the alcoholic fermentation like a white wine.

100% Aging in concrete vessels

The wine contains sulfites and is filtered before bottling.

It does not contain any clarifying agent of animal origin, which is why it is suitable

For vegans, vegetarians and celiacs.

Tasting notes: Light salmon color. Smell: red fruits, sour cherry, cherry,

tuti fruiti In the mouth it is a light and fresh wine. Lot of 8,000 bottles

Agronomist Marcos Niven and Winemaker Lucas Niven