Montecepas means ‘the vines from the mountains’, because the grapes that bring this wine to life. The vineyards are planted at the foothills of the Andes mountains and are irrigated with fresh snow melted water. This varietals with character and intense colors invite you to discover its complexity of tastes and aromas.
Cabernet Sauvignon
Variety: 100% Cabernet Sauvignon.
Region: Rivadavia, Mendoza Argentina.
Altitude: 650 msnm
Color: Deep red.
Aroma: Plums with spicy notes of black pepper.
Taste: Red pepper, balanced tannins, and long finish.
Drinking Temperature: Between 16º and 18º Celsius (61º and 65º F).
Elaboration: Traditional, with pneumatic pressed.
Fermentation: In concrete tanks with epoxy lining. Selected yields, temperature between 24º to 26º Celsius.
Enological technique: Classic maceration with two daily removals during 15 days. Natural malolactic fermentation. Pneumatic pressed. 10% of the wine aged in oak barrels. Bottled and set to rest for three months before shipping.
Chardonnay
Variety: 100% Chardonnay.
Region: Rivadavia, Mendoza Argentina.
Altitude: 650 msnm
Color: Bright golden color with subtle green highlights.
Aroma: Perfumed nose with citrus and floral notes.
Taste: White peach with a long lasting finish.
Drinking Temperature: Between 7º and 10º Celsius (45º and 50º F).
Elaboration: Traditional, with pneumatic pressed.
Fermentation: In stainless steel tanks. Selected yields, controlled temperature to 17º Celsius.
Enological technique: Cold maceration during 10 hours at 8º Celsius. Pneumatic pressed and no malolactic fermentation. Bottled and set to rest for three months before shipping.
Malbec
Variety: 100% Malbec.
Region: Rivadavia, Mendoza Argentina.
Altitude: 650 msnm
Color: Brilliant red cherry color.
Aroma: Plums and strawberries, with a subtle hint of vanilla.
Taste: Very expressive in the mouth, where the fruit flavors linger.
Drinking Temperature: Between 16º and 18º Celsius (61º and 65º F).
Elaboration: Traditional, with pneumatic pressed.
Fermentation: In concrete tanks with epoxy lining. Selected yields, temperature between 24º to 26º Celsius.
Enological technique: Classic maceration with two daily removals during 15 days. Natural malolactic fermentation. Pneumatic pressed. 10% of the wine aged in oak barrels. Bottled and set to rest for three months before shipping.