'TrinitÌÊ', Lujan de Cuyo, Mendoza, Piattelli Vineyards

An opulent and complex wine with intense flavours of black fruits and spicy eucalyptus underlined by toasty vanilla oak and a hint of dark chocolate and coconut.
Each variety was harvested by hand in cases of 18 kilograms. The grapes were carefully selected before being destemmed. A proportion of the grapes were fermented in small tanks of 5,000 litres; a proportion in egg shaped concrete tanks and the final proportion in barrels. Selected yeasts were added. Fermentation temperatures were controlled between 25å¡C and 28å¡C. Manual punch-downs took place to break the cap of solids, at the beginning of the fermentation this took place four times per day, reducing to twice per day. The free-run juice was separated form the pressed juice. Malolactic fermentation was completed in barrels. The wines were matured in French and American oak barrels for 13 months. The final blend was made prior to bottling.

Three words to describe this wine:

eucalypt – dense – concentrated
RRP: å£30.34


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