THE BUMBLEBEE

COLOR: Bright red with orange highlights, characteristic of its evolution in barrels.

AROMA: Pure and clean, with notes of red fruits such as cherries and spices.

PALATE: Delicate and elegant. This wine shows intensity of fresh red fruits like cherries and raspberries. On the palate, it is light-bodied and balanced, with a minerality and structure that give shape to a wine with vivid tension and balanced texture. Long and pleasant aftertaste.

ANALYSIS

WINEMAKER'S NOTES

The grapes come from a vineyard located in the district of Los Árboles in Tunuyán, Mendoza. They were hand-harvested early in the morning using bins. The grapes were then de-stemmed and placed into 4 bins for 4 separate micro-vinifications. In two of them, a 4-day cold pre-fermentative maceration was performed using selected yeasts. In the other two bins, fermentation took place with indigenous yeasts. The wine was then racked into second-use French oak barrels for natural malolactic fermentation. Aging in French oak barrels for 18 months, followed by 12 months in the bottle. The result is a “handmade” wine that combines soft red fruits with an adjacent minerality and fine structure.

COLOR: Deep ruby with violet highlights.

AROMA: Intense and pure, with notes of soft, ripe red fruits such as plums and cherries.

PALATE: Powerful, precise, and elegant. This wine shows great intensity of ripe red fruits. On the palate, it is concentrated and generous in weight, balanced by a mineral character and a structure that gives shape to a wine with vivid tension and balanced texture.

ANALYSIS

WINEMAKER'S NOTES

The grapes were hand-harvested early in the morning using bins. They were then de-stemmed and crushed, followed by a pre-fermentative maceration. Fermentation lasted 15 days in stainless steel tanks at temperatures between 25-29°C. Natural malolactic fermentation. Aging in French oak barrels for 12 months, followed by 6 months in the bottle. The result is a “handmade” wine that combines soft red fruits with an adjacent minerality and fine structure.

COLOR: Intense red with violet highlights.

AROMA: Tobacco, black pepper, and ripe red fruits.

PALATE: Elegant and powerful, full of ripe red and black fruits. It coats the palate, leaving a broad and lingering aftertaste. Aging in new French oak barrels enhances its elegance without masking its fruity characteristics.

ANALYSIS

WINEMAKER'S NOTES

This Cabernet Sauvignon comes from a 12-hectare vineyard located in Maipú, at 800 meters above sea level. The vines are 15 years old and provide low yields of approximately 4,000 kg/ha. Harvesting is done manually when the grapes are fully ripe during the first days of April. The clusters are then taken to the winery where the grapes are de-stemmed and crushed. Cold pre-fermentative maceration for 24-48 hours. Fermentation lasts 15 days in stainless steel tanks at temperatures between 25-29°C. Natural malolactic fermentation with fine lees. Aging in French oak barrels for 12 months, followed by 6 months in the bottle.

COLOR: Intense and brilliant gold.

AROMA: Enveloping aromas of tropical fruit, citrus, and mineral notes.

PALATE: Fresh and balanced. Good acidity, volume, and complexity that bring elegance to the wine.

ANALYSIS

WINEMAKER'S NOTES

The grapes come from selected vineyards in the Uco Valley. Harvest generally takes place early in March, though it may be moved forward or back depending on weather conditions. It is carried out manually using 25kg bins. The grapes are then transported to the winery for de-stemming and crushing. Fermentation occurs in stainless steel tanks for approximately 20 days at temperatures around 17°C (63°F). Once bottled, the wine rests for 3 months before being released.

COLOR: Deep ruby with violet highlights.

AROMA: A fine blend of red fruits and soft herbs.

PALATE: Fruity and elegant. This wine shows great red fruit intensity. On the palate, it presents a generous weight, well-balanced with firm tannins.

ANALYSIS

WINEMAKER'S NOTES

Harvest takes place towards the end of March in our vineyards located in Maipú, Mendoza. The grapes were hand-harvested early in the morning using 25kg bins. They were then de-stemmed and crushed, followed by a pre-fermentative maceration. Fermentation lasted 15 days in stainless steel tanks at temperatures between 25-29°C. Natural malolactic fermentation. The result is a fresh wine that combines soft red fruits with herbaceous hints.