"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
"Big, brooding, black fruit, then rich earth, truffles and dark cocoa are at the front. The Sea of Stones vineyard is at its core, always evident with the thread of minerality that the deep alluvial cobblestones lend. This wine is elegant in the mouth with fresh-picked blackberries, simmering chocolate sauce on the stove, and somewhere someone’s cooking bacon…so many layers, so little time." —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
"Bright and intense in color with beautiful aromas of blackberries, red fruits and exotic floral notes, this wine delivers aromatics that entice the senses. A full lush entry of ripe and rich black fruit surrounds spiced oak notes and hints of pepper. Fresh acidity supports big, bold tannins and wonderful complexity." —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
"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