Tinto (Bonarda)

San Juan

85% Bonarda Piemontese, 15% Barbera from 50 year old vines. Grapes are left whole cluster. Fermentation is spontaneous without temperature control on the lees. 40 to 50 day maceration with low extraction. Wine is aged in concrete eggs for six to seven months. Unfined, unfiltered.

91 points
"The 2019 Tinto was a blend of mostly Bonarda and Barbera from grapes picked the first week of March at 13.2% alcohol and with mellow acidity. It fermented in concrete eggs after the full clusters were foot trodden and matured in those eggs for eight months. It has notes of Mediterranean herbs, aniseed, fennel, esparto grass and thyme, less floral and a very juicy palate with fine-grained tannins. 12,000 bottles produced. It was bottled in October 2019."
Luis Gutiérrez,
Wine Advocate
March 30, 2021
92 points
"A blend of 95% Italian Bonarda and Barbera with 5% Malbec from Calingasta in the San Juan Andes, 100% fermented with stalks. Intense purplish red in hue. The nose offers ripe plum along with hints of raspberry, sour cherry, herbs, sweetbriar and peat. Brilliantly juicy in the mouth, conveying a gentle expressiveness that still tickles the gums. An elemental red with a long, fruity finish. The thirst-quenching freshness is a key factor in a style rarely seen in Argentina."
Joaquin Hildago,
Vinous Media
August 2020

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