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This is a plump
The juices then ferment spontaneously using indigenous yeasts and are then aged on lees throughout the winter in century-old oak barrels
Matthiasson's “Village” label has served as a sort of bistro wine by way of Napa Valley
On the nose it is fresh and floral with balsamic hints of violet
Vinification: De-stemmed
Los Caracoles, Malbec, Mendoza, Argentina 2025 certifiedorganic This is a plumpCertified Organic, with biodynamic practices. 100% Malbec. After a cold maceration of 5 days at 10C, fermentation starts with indigenous yeasts. Fermentation takes about 7 days. After 20 days of maceration with the skins, the wine is devatted and pressed. The priority here is freshness and fruit over extraction. Aging takes places in concrete tanks for 6 to 8 months with work on the fine lees to add texture. Named after the caracoles steep switchback
