Aquí Estamos Todos Locos Tempranillo-Ancellotta (4 botellas x 750cc)

Junín-Mendoza vineyard region

Old low vineyard, organic production management

Flood irrigation, average height 750 meters above sea level

Predominant sandy loam soil

Variety: The varieties are mixed in the vineyard

It is calculated 70% Tempranillo and 30% Ancellotta

Performance approx. 9,000 kg/hectare

Vineyard planting year 1940

Manual harvest, first week of March

Preparation at Bodega Niven Junín-Mendoza

100% stemmed, pre-fermentative cold maceration for 24 hours

Fermentation with native yeasts in concrete vessels.

100% Spontaneous malo-lactic fermentation

Some of the wine is aged in used oak barrels,

another part in concrete vessels

The wine contains sulfites and is filtered before bottling.

It does not contain any clarifying agents of animal origin, making it suitable for vegans, vegetarians and celiacs.

Tasting notes: Intense ruby ​​red color. Smell: red fruits, cherry, cherry, tuti fruti. In the mouth it is a wine with tannin present in the middle of the mouth, with a pleasant finish.

Lot of 8,000 bottles

Agronomist Marcos Niven and Winemaker Lucas Niven