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Amauta Absoluto Malbec
Amauta Absoluto Malbec

Country of Origin: Argentina

Region: Valle de Cafayate

Grape Varieties: Malbec

Alcohol by Volume: 14.5%

Food Matches: Malbec was simply made for steak! Great with hard cheeses.

Special Features: Vegan


Price: £9.99
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Tasting Notes: Incredibly pure and juicy Malbec from this spectacular high altitude estate. Attractive and intense ruby red colour with a perfumed nose of fresh, crunchy red berry fruits - strawberry, raspberry & cherry. There are gentle spice and fresh herb notes with a real purity of fruit on the palate topped off by soft tannins and a long silky finish.

Producer Details: El Porvenir de Cafayate is one of Salta's premium but very affordable, high altitude wine producers. This small, family-owned winery in Cafayate, specialises in Torrontes, Malbec, Tannat and red blends from 45-50 year old vineyards which are amongst the highest in the world at 1900m asl and surrounded by 20ft, 200+ year old monster cacti. Colour in the reds here is profound due to the exposure to prolonged mountain sunlight, with soft tannins thanks in part to the extreme diurnal temperature differences... some mornings the catcti are thick with frost but within a few hours temperatures sore to the mid/high 20s! El Porvenir – “the future” has been the name of this estate has since it was founded in 1890. The winery and vineyards were restored by the RomeroMarcuzzi family in the 1990s and the main team is made up of company Director, Lucía Romero Marcuzzi, Winemaker Francisco 'Paco' Puga, and Agronomic Engineer Santago Bugallo, whose joint goal is to capture the essence of Cafayate's unique high altitude characters through their remarkable range of wines.

In The Vineyard: Grapes are grown in the Finca Río Seco vineyards located 1,750 mts above sea level in Cafayate, Salta. Surrounded by ancient and magnificent cacti, the 12 year old vines produce approx. 7 tons per hectare. Grapes are hand harvested into 20kg containers during the first and second week of March.

In The Winery: Cold pre-fermentative maceration for 4 days at 5 ºC. Alcoholic fermentation for 14 days at a controlled temperature between 26 ºC and 28 ºC. Post-fermentative maceration for 15 days. Spontaneous malolactic fermentation.

 
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