|
Paula Malbec
Dona Paula was founded in 1997 and produced its first vintage in 1999. All grapes used are estate-owned.The mother vineyard is at Ugarteche. According to Dona Paulas renowned viticulturist, Edgardo Del Popolo, the soils here are deep and homogenous with a large amount of clay and some stones.
Other vineyards at Tupungato, Gualtallary and Altamira each lend a unique climatic DNA to their grapes. Doņa Paula is one of the few wineries in Argentina to
employ cold soaks for better fruit extraction prior to fermentation.
The technique of microxygenation is used primarily in the Paula range.
Vinification: 100% hand picked grapes are completely destemmed and then partially crushed. Must is cooled immediately after crushing in order to maintain flavors
and aromas, by reducing the level of SO2 needed.
Carbon dioxide gas is dispersed over the must to prevent oxygen from being in touch with the juice.
48-hour cool pre-fermentation maceration is performed to extract primary flavors and color. Alcoholic fermentation takes place in temperature controlled tanks, for a period of 10 days and at 22°C with peaks of 28°C.
Tasting Note:
Typically violet-red in colour, this wine shows aromas of fresh red and black fruits, berries, spices and cigar box leading to a smooth and round palate.
|
