"Intense ruby color with violet reflections. The aromas express the varietal typicality with ripe plum and violet flower with smoky notes obtained from the barrel. The palate is juicy, fruity and delicate with sweet tannins, while flavors envelop the palate highlighting the aftertaste. It is an elegant wine with a fruity and toasty finish." —winemaker
"Intense and bright red in color with violet tones and great depth. The wine's aromas are intense and unfold with the spice and floral notes very characteristic of the Uco Valley. They're joined by notes of black fruit such as blueberry and blackberry, typical of the variety. The wine has lots of structure, smooth tannins, and a long, fresh, and complex finish. The fruit notes reappear on the palate, giving way to touches of rosemary, thyme, and dried flowers." —winemaker
"Intense, with aromas of black cherry, spice, and violet. The wine has amazing grip but with silky, mineral-driven tannins taken from the uniqueness of the terroir, and flavors of blackberry and fresh cherries." —winemaker
"Red color with violet hues. It expresses a great herbal character with notes of red fruits. In the mouth is long and with a distinctive mineral texture. A wine of great structure and acidity." —winemaker
"Deep purple color. The nose, very fresh and complex, shows subtle aromas of red fruit, mountain herbs and graphite. In the palate it has great acidity which gives tension and structure along with the tannins. In the mid palate it has a chalky texture. This is a vertical and very long lasting wine." —winemaker
"Our Vineyard is planted in a 4.2 hectares plot, subdivided into 5 parcels. Up in the hills of the Gualtallary Monastery, there are 2.2 hectares divided in 3 sectors: Iubileus, La Craie and Uní. They source the grapes for PerSe. Down in the main Monastery vineyard, there are two blocks from where we harvest the Malbec for Inseparable. This is a 100% Malbec from the most renowned apellation today in Argentina as well as one of the best terroirs in South America. Harvested at the end of March by hand, the grapes were destemmed and traditionally vinified in small 3,000 litre concrete vats designed by David Bonomi. After 40 days of extended maceration with the skins, we racked the flor wine to neutral used French oak barrels, where it stayed for 14 months before bottling. The wine was bottled without any finning or filtering." —winemaker