Garnacha Invader

The grapes come from a high-altitude vineyard in the Valle de Uco with calcareous soils. They are harvested and sorted by hand; half remains as whole bunches, while the other half is destemmed and lightly crushed. Fermentation takes place with natural yeasts, by gravity, in small concrete vessels, with gentle punch-downs for slow extraction. The wine then matures for ten months in small concrete vessels. The result is a minimally invasive, fruit-driven red wine with fresh acidity and a rather moderate body; specific information on alcohol, tannin and aroma profile is not documented. ([skurnik.com](https://www.skurnik.com/sku/garnacha-invader-matias-riccitelli-2/?utm_source=openai))