TAYMENTE

The Taymente portfolio contains nine exemplars that explore varietal tipicity. They reflect the signature characteristics of the grape from which they were produced.

PORTFOLIO

MALBEC

SOURCE: Huarpe’s vineyards in Agrelo, Luján de Cuyo, Mendoza. Altitude: 3,215 feet above sea level. Yield: 7 tons per hectare. Harvest: hand-picked, first week of April.

WINEMAKING PROCESS: Controlled fermentation in stainless steel tanks at temperatures below 25 °C, post-fermentative maceration and malolactic fermentation. Unfiltered and unfined. Aged in new French and American oak barrels for twelve months.

TASTING NOTES: Color: deep red with violet hues. | Nose: good expression of ripe red fruit, especially cherry, and delicate spicy notes. | Palate: round and delicate with long-lasting tannins. | Food Pairing: grilled red meat, lamb and hard cheeses. | Serving Temperature: 18 °C.

TECHNICAL INFORMATION: Alcohol: 14.9% | Total Acid: 5.4 g/l tartaric acid equivalent | pH: 3.6 | Sugar Content: 2.2 g/l

CABERNET SAUVIGNON

SOURCE:  Huarpe’s vineyards in Gualtallary, Tupungato. Altitude: 1,350 feet above sea level. Yield: 7 tons per hectare. Harvest: hand-picked at the end of April.

WINEMAKING PROCESS: Controlled fermentation in stainless steel tanks at temperatures below 25 °C, post-fermentative maceration and malolactic fermentation. Unfiltered and unfined. Aged in French oak barrels for twelve months.

TASTING NOTES: Color: intense ruby red with purple hues | Nose: black fruit, pepper and toasty aromas imparted by oak ageing. | Palate: balanced acidity, persistent tannins with a delicate touch of mocha. | Food Pairing: red and game meats. | Serving Temperature: 18 °C. | Serving Temperature: 18ºC.

TECHNICAL INFORMATION: Alcohol: 14.9% | Total Acid: 5.3 g/l tartaric acid equivalent | pH: 3.7 | Sugar Content: 2.2 g/l

BONARDA

SOURCE: Huarpe’s vineyards in Agrelo, Luján de Cuyo, Mendoza. Altitude: 3,215 feet above sea level. Yield: 7 tons per hectare. Harvest: hand-picked at the end of April.

WINEMAKING PROCESS: Controlled fermentation in stainless steel tanks at temperatures below 25 °C, post-fermentative maceration and malolactic fermentation. Unfiltered and unfined. Aged in French oak barrels for twelve months.

TASTING NOTES: Color: intense ruby red. | Nose: red fruits with a hint of tobacco. | Palate: well-balanced with a long finish. Sweet, elegant, round tannins. | Food Pairing: red or game meats and pasta. | Serving Temperature: 18 °C.

TECHNICAL INFORMATION: Alcohol: 14.1% | Total Acid: 5.4 g/l tartaric acid equivalent | pH: 3.6 | Sugar Content: 2.5 g/l

PINOT NOIR

SOURCE: vineyards in Vistaflores, Tunuyán, Mendoza. Altitude: 4,100 feet above sea level. Yield: 7 tons per hectare. Harvest: hand-picked in February. Double selection performed in the vineyard and at the winery.

WINEMAKING PROCESS: Controlled fermentation in stainless steel tanks at temperatures below 25 °C, post-fermentative maceration and malolactic fermentation. Unfiltered and unfined. Aged in new French and American oak barrels for twelve months.

TASTING NOTES: Color: intense deep red. | Nose: wild berries and cherries, tobacco and earthy hints. | Palate: balanced acidity and long fruity finish. Smooth, sweet, elegant tannins. | Food Pairing: white meats and pasta. | Serving Temperature: 18 °C.

TECHNICAL INFORMATION: Alcohol: 12.5% | Total Acid: 5.7 g/l tartaric acid equivalent | pH: 3.8 | Sugar Content: 2.3 g/l

SAUVIGNON BLANC

SOURCE: Huarpe’s vineyards in Gualtallary, Tupungato. Altitude: 1,350 feet above sea level. Yield: 9 tons per hectare. Harvest: hand-picked during the first week of March.

WINEMAKING PROCESS: Handpicked in 33 pound baskets. Grape cluster and berry selection. Destemming. Static clarification. Fermentation in stainless steel tanks at 15 °C. Riddling and ageing on lees for 6 months. Filtering and oxygen management during the bottling process.

TASTING NOTES: Color: greenish yellow with silver glints. | Nose: fresh and intense with notes of citrus, flowers and rue. | Palate: mineral, with a refreshing acidity and a prolonged finish.| Food Pairing: asparagus and seafood | Serving Temperature: 12-14 °C.

TECHNICAL INFORMATION: Alcohol: 13% | Total Acid: 6.1 g/l tartaric acid equivalent | pH: 3.6 | Sugar Content: 1.5 g/l.

CHARDONNAY

SOURCE:  Huarpe’s vineyards in Gualtallary, Tupungato. Altitude: 1,350 feet above sea level. Yield: 7 tons per hectare. Harvest: hand-picked in the first week of March.

WINEMAKING PROCESS: Protective pressing, static clarification without clarifiers. Controlled fermentation in stainless steel tanks at temperatures below 15 °C. Aged in French and American oak barrels for six months.

TASTING NOTES: Color: bright greenish yellow. | Nose: pineapple and ripe banana with delicate buttery notes. | Flavor: full-bodied and unctuous with good acidity. | Food Pairing: fish, white meats and pasta with white sauce. | Serving Temperature: 12-14 °C.

TECHNICAL INFORMATION: Alcohol: 13.9% | Total Acid: 6.3 g/l tartaric acid equivalent | pH: 3.4 | Sugar Content: 3.2 g/l

TORRONTÉS

SOURCE: vineyards in Alto Agrelo, Luján de Cuyo, Mendoza. Altitude: 3,380 feet above sea level. Yield: 9 tons per hectare. Harvest: hand-picked during the last week of February.

WINEMAKING PROCESS: Grape cluster and berry selection. Destemming. Cold maceration for 7 hours in a bag press, static clarification without clarifiers. Controlled fermentation with selected yeasts in stainless steel tanks at temperatures below 16 °C. Filtered and bottled.

TASTING NOTES: Color: greenish yellow | Nose: floral with a touch of geranium and mineral hints. | Palate: elegant with balanced acidity and a sweet finish. | Food Pairing: sushi, salmon, white meats and humita (typical argentine corn based meal). | Serving Temperature: 8-12 °C.

TECHNICAL INFORMATION: Alcohol: 13.7% | Total Acid: 5.8 g/l tartaric acid equivalent | pH: 3.5 | Sugar Content: 2.9 g/l

MALBEC ROSÉ

SOURCE:  Huarpe’s vineyards in Gualtallary, Tupungato. Altitude: 1,350 feet above sea level. Yield: 7 tons per hectare. Harvest: hand-picked, first week of April.

WINEMAKING PROCESS: Controlled fermentation in stainless steel tanks at temperatures below 25 °C, post-fermentative maceration and malolactic fermentation. Unfiltered and unfined. Aged in new French and American oak barrels for twelve months.

TASTING NOTES: Color: deep red with violet hues. | Nose: good expression of ripe red fruit, especially cherry, and delicate spicy notes. | Palate: round and delicate with long-lasting tannins. | Food Pairing: grilled red meat, lamb and hard cheeses. | Serving Temperature: 18 °C.

TECHNICAL INFORMATION: Alcohol: 14.9% | Total Acid: 5.4 g/l tartaric acid equivalent | pH: 3.6 | Sugar Content: 2.2 g/l

SAUVIGNON BLANC TARDÍO 

SOURCE: Huarpe’s vineyards in Gualtallary, Tupungato. Altitude: 1,350 feet above sea level. Yield: 7 tons per hectare. Harvest: hand-picked, first week of April.

WINEMAKING PROCESS: Controlled fermentation in stainless steel tanks at temperatures below 25 °C, post-fermentative maceration and malolactic fermentation. Unfiltered and unfined. Aged in new French and American oak barrels for twelve months.

TASTING NOTES: Color: deep red with violet hues. | Nose: good expression of ripe red fruit, especially cherry, and delicate spicy notes. | Palate: round and delicate with long-lasting tannins. | Food Pairing: grilled red meat, lamb and hard cheeses. | Serving Temperature: 18 °C.

TECHNICAL INFORMATION: Alcohol: 14.9% | Total Acid: 5.4 g/l tartaric acid equivalent | pH: 3.6 | Sugar Content: 2.2 g/l