This blend is fermented in concrete eggs. The grapes ferment for 25 days at low temperatures and with yeasts from the vineyards, to obtain a greater varietal fruit expression and aromatic complexity. Co-fermentation Bonarda / Petit Verdot to increase the aromas and sucrosity in the mouth. Manual handling of the hat with tamper, to extract silky tannins. This blend of inks represents the synergy of the different terroirs and varieties. Aromas of menthol, blackberries, plums, currants, abariguay, red pepper, peppers and jams. 40% of the wine was aged for 12 months in second use French oak barrels. Toasted notes, caramel, vanilla.

Pispi Blend represents the synergy of the different terroirs and varieties. Aromas of menthol, blackberries, plums, currants, abariguay, red pepper, peppers and jams. Toasted notes, caramel, vanilla.