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Producer: PiattelliGrape Varieties: Malbec 100%Optimum Drinking: Within 5 yearsWine Style: Slightly smoky oaked redAlcohol by Volume: 14.5%Closure: Natural CorkCountry: Argentina
A striking, slightly smoky wine with a deep burgundy hue, this fruity bouquet delights the senses and warms the palate with notes of blackberries, blueberries and lavender. It lingers with gentle tannins and finishes with subtle flavours of toasted hazelnuts.
Located in the foothills of the Andes Mountains, lie the Piattelli Vineyards. The century old vines are irrigated by the pure waters melting from their snow crested peaks, a significant aspect in making their wines exquisite. At Piattelli Vineyards, they take great pride in crafting wines with a sense of place, as each region has distinct terroirs and climates. Mendoza and Cafayate are two of the best grape growing regions in Argentina and they wanted to showcase both. Led by head winemaker Valeria Antolin, the wines are produced through her passionate pursuit of perfection. Their gravity fed winery in Cafayate is one of the only gravity-flow vinification systems in Argentina, honouring their commitment to sustainable practices. Piattelli Vineyards practises sustainable farming and their Mendoza vineyards are USDA certified Organic. Their grapes are cultivated with arid-clean air, crystal-clear water and nutrient-rich soil and their award winning wines are created with wisdom, precision and love.
The vines are grown in the Lujan de Cuyo region where they sit at an altitude of 3280 feet above sea level, with alluvial soils. Situated on the edge of the imposing Andes mountains, the vineyards are influenced by cooling mountain winds which reduce the effects of the intense sunshine the vines receive at this altitude. Coupled with large diurnal temperature differences between the warm days and cooler nights, the ripening season is extended, producing concentrated grapes bursting with flavour.
The grapes were hand picked and manually sorted, before undergoing a three day cold maceration. Fermentation took place in 5,000 to 10,000 litre stainless steel tanks. The wine was then aged for 10 months in French and American oak barrels. Bottle aged for an additional six months.
A perfect match with tender roast beef, a peppered steak, but also with leaner meats such as ostrich or an aubergine bake.
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