"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
"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
"This is an explosive wine that fills all your senses. A brilliant Malbec with a deep ruby color, showing also rich violet hues. The nose is herbaceous and shows fruity and saline notes, with very present aromas of graphite, as well as thyme, blueberries, plums, and violets. The complexity on the nose is also appreciated on the mouth. This is a structured and vertical wine, with firm tannins. It has a great grip on the palate and a long, fruity finish with mineral notes, typical of its place of origin: a vineyard with limestone soils in the heights of the Uco Valley." —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