Terroir Series Finca Ambrosia Malbec

The grapes come from 1,307 metres above sea level in Gualtallary, from vines around twelve years old. The sandy soil contains around 30 percent calcareous gravel and lends the wine its mineral freshness. Fermentation takes place for at least 25 days with natural yeasts in small concrete vats and concrete eggs; the wine then matures for 18 months in new French barriques and a further twelve months in bottle. It shows dark and red fruit, smoke, mint, spices, graphite and liquorice, together with a full body, taut tannins, lively acidity and a long, mineral finish. Technical details: 15 % alcohol, pH 3.68, 2.4 g/l residual sugar. Sources: Trapiche factsheet and Wine.com.