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Private Selection

La Linda · Smart Blend

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Cabernet Sauvignon, Syrah, Tannat

A ruby red bright red, of intense, spicy, intense and rather ripe aromas. It is straightforward and voluptuous on the palate, with candied fruit and pleasant smoked aftertaste as a result of its ageing in barrels. It is characterized by its concentration and firm texture, with a warm and gentle finish. It is an expressive and balanced wine with a persistent finish.

Fruity
Highly complex
Nothing
Intensively aged in oak casks
Dessert
Refreshing
Velvety
Intense tannins
Light
Full body
Delicate
Structured

Pepper
Nutmeg

Red Fruits
Strawberry
Currant Jam
Quince

Truffles
Mushrooms
Green Pepper
Mint
Fresh Herbs

Soft Chocolate

Vineyards Produced with grapes grown in estate vineyards located in Maipú and Lujan de Cuyo, Mendoza.
Altitude 800 meters average.
Age of the vineyards 30 years average.
Variety Cabernet Sauvignon 50%, Syrah 35% y Tannat 15%.
Winemakers Pablo Cúneo / Vicente Garzia.
Ageing potential 8 years.
Recommended wine serving temperature Drink young, at a temperature of between 15 and 18 °C.

Recommended pairings

It pairs very well with handmade dishes such as potato pies and stuffed pasta with well-seasoned sauces.

Winemaking

Grapes are manually harvested. In the wine cellar, bunches are selected and destemmed. Fermentation process in stainless steel barrels at a controlled temperature of 28°C using selected yeasts. After the alcoholic fermentation, the Cabernet Sauvignon is aged for six months in second and third-usage French barrels. Once the ageing process concludes, the blend is made and bottled, gently filtering it.

Ageing in barrels

The Cabernet Sauvignon variety is aged in French barrels during six months.

Comments by the winemaker

La Linda wines are made seeking accuracy and clarity in the fruity expression of each variety, what is achieved through an early harvest and a well-cared-for winemaking process that strengthen the wine’s fresh aromas and juicy character.

Technical data

Alcohol: 13,60° PH: 3,40 Total acidity: 5,25 g/l Residual sugar: 2,50 g/l