OUR WINES – ARGENTINA

4 ESTACIONES COLLECTION
WINTER – CABERNET SAUVIGNON

Very cold winters, dry and hot summers with refreshing nights, rich soils irrigated with water from the melting Andes, and the use of grapes from regions of Mendoza make it possible to obtain a very high quality product in both wines, young and aged.
TASTING NOTES:
In the nose, red and Black Fruits with a touch of pepper. In the mouth, good structure, mature tannins, adequate astringency and good level of alcohol in the mouth.
VARIETAL:
100% Cabernet Sauvignon
ALCOHOL:
13.0%
APPELLATION:
90% Valle de Maipu
& Lujan de Cuyo
10% Valle de Uco

AUTUMN
4 ESTACIONES MALBEC

We are a family with more than 80 years of experience in wine industry. Very cold winters, dry and hot summers with refreshing nights, rich soils irrigate with water from the melting Andes.
VARIETY:
100% Malbec
VINTAGE:
2019
WINE MAKING:
Hand-picked grapes processed under temperature controled fermentation process.
REGION:
90% Maipu Velley and Lujan de Cuyo
10% Uco Valley – Argentina.
PAIRINGS:
It goes well with meats, pasta, risotto and variety of cheeses.

4 ESTACIONES
MALBEC

VARIETY:
100% Malbec
WINE MAKING:
Each variety is elaborated separately. Pre-fermentative maceration for 72 hours at 5 °C. Fermentation and prolonged macerations, combining reassembly, pisage and delestage processes under temp 24 an 28 °C. Malolactic fermentation in 100% 6 months in American oak bannerls.
REGION:
Valle de Uco – Mendoza – Argentina
NOTES:
COLOR: Intense ruby red and violet.
NOSE: Complex of red fruit, highlighting the cherry, plum, raspberry and jelly. Notes of chocolate, coffee, tobacco, caramel and vanilla.
MOUTH: Fruity and sweet, balanced, with ripe tannins and round end.

4 ESTACIONES
CHARDONNAY

VARIETY:
100% Chardonnay
WINE MAKING:
Each variety is elaborated separately. Pre-fermentative maceration for 72 hours at 5°C. Fermentation and prolonged maceration, combining reassembly, pisage and delestage processes under temp 24 and 28 °C. Malolactic fermentation in 100% 6 months in American oak barrels.
REGION:
Valle de Uco – Mendoza – Argentina.
Notes:
COLOR: Golden Yellow Tinted greenish.
NOSE: Complex, tropical fruits with vanilla and toasty notes of wood.
MOUTH: Unctuos, complex and persistent, acidity Balanced and honey notes.

MALMA PATAGONIA ARGENTINA
MALBEC
RESERVA DE FAMILIA 2017

VINEYARD:
REGION: San Patricio Del Chañar – Patagonia Argentina
LATITUDE: 39o south latitude.
CLIMATE: Great thermal amplitudes. Low ambient humidity, winds
constant and little rainfall.
Type and composition of the soil: Old Pleistocene terrace. Soils no
very deep and well drained. Coarse fragments.
OENOLOGY:
VARIETAL: 100% Malbec
FERMENTATION: 20 days, traditional with controlled temperature 26-28 ° C.
AGING: 4-6 months in oak 40% of the wine.

MALMA PATAGONIA ARGENTINA
CABERNET SAUVIGNON
RESERVA FAMILIAR 2017

VINEYARD:
REGION: San Patricio Del Chañar – Patagonia Argentina
LATITUDE: 39 ° south latitude.
CLIMATE: Great thermal amplitudes. Low ambient humidity, constant winds and little rainfall.
Type and composition of the soil: Old Pleistocene terrace. Not very deep and well drained soils. Coarse fragments.
OENOLOGY
VARIETAL: 100% Cabernet Sauvignon.
FERMENTATION: 20 days, traditional with controlled temperature 26-28 ° C.
AGING: 4-6 months in oak 40% of the wine.

KAUZO
MALBEC
LA CONSULTA – VALLE DE UCO 2016

LOCATION
La Consulta – Valle de Uco, Mendoza, Argentina.
ALTITUDE
1100 masl.
YEAR OF SEED
2007
PRODUCTION
8000kg x HA
AGING
8 to 12 months.
AGING METHOD
Used and New French Oak Barrels
STORAGE
6 months
SERVING TEMPERATURE
14°C
AWARDS
Harvest 2016
93 pts James Suckling
91 pts Andreas Larson

REDPURO RED BLEND MENDOZA
ORGANIC VINEYARDS
LA PAZ, MENDOZA

VARIETALS:
Malbec 60%, Cabernet Sauvignon 30%, Bonarda 10%
ALCOHOL: 13,5%
CERTIFICACION: Orgánic Wine Process
SELECTION: Selection Belt
FERMENTATION: Stainless steel tanks
MALOLACTIC FERMENTATION: Natural
AGEING: 6 Months in French Oak Barrels
FOOD MATCHINGS: Red meats and well-seasoned dishes.
WINEMAKER’S NOTES: Purplish-color wine with ruby shades. Red fruit, prune and red flowers aroma. By mouth, it has an elegant structure, balanced, with French oak notes and a marked spicy flavour.

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SEASON SANGRIA

 

Ingredientes:
1 botella de la tradición sangría
¼ de taza) de azúcar
1 taza de agua
1 naranja exprimido
1 limón exprimido
Palitos de canela
1 parte de Cointreau
6 partes de agua con gas

Preparación:
Llevar el azúcar, agua, jugo de naranja y limón y canela a ebullición en una olla. Cocinar a fuego lento 10 minutos, luego quitar y dejar enfriar. Ahora agregue el Sangria Tradicion, el Cointreau, y el agua chispeante en un tazón de fuente del sacador. Tome la canela del jarabe y agréguela al punzón; La fruta flotará en la superficie. Refrigere por lo menos 1 hora antes de servir.

Para decorar:
4 naranjas en rodajas finas, ½ limón en rodajas finas, ½ limón en rodajas finas, ½ manzana rebanada y 20 uvas, verde y rojo

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SUMMERTIME


Ingredientes:

1 botella de la tradición sangría
½ taza de vino blanco suave
½ taza de coñac

Preparación:
Ponga todos los ingredientes en un frasco y mézclelos, luego refrigere. Sirva bien frío y con hielo, adornando con frutas de temporada o su gusto.

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GOLD SANGRIA


Ingredientes:

• 1 botella de Tradicion Sangria
• 1 botella de prosecco
• Melocotón blanco cortado en rodajas
• Kiwi pelado y cortado en rodajas Uvas
• Frambuesas

Preparación:
Ponga todos los ingredientes dentro de un agitador con hielo, agite vigorosamente y sirva en jarras o vasos.

 

 

 

 

 

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GOLD SANGRIA


Ingredients:

• 1 bottle of Tradicion Sangria
• 1 bottle of prosecco
• White peach sliced
• Kiwi peeled and sliced Grapes
• Raspberries

Preparation:
Put all ingredients inside an ice shaker, shake vigorously and serve in glasses or glasses.

 

 

 

 

 

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SUMMERTIME



 

Ingredients:
1 bottle of sangria tradition
½ cup soft white wine
½ cup cognac

Preparation:
Put all the ingredients in a jar and mix, then refrigerate. Serve well cold and with ice, garnishing with seasonal fruits or your taste.

 

 

 

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SEASON SANGRIA

 

Ingredients:
1 bottle of sangria tradition
¼ cup) of sugar
1 cup of water
1 orange squeezed
1 lemon squeezed
Cinnamon sticks
1 part of Cointreau
6 parts of sparkling water

Preparation:
Bring sugar, water, orange juice and lemon and cinnamon to a boil in a pot. Simmer 10 minutes, then remove and cool. Now add the Sangria Tradicion, the Cointreau, and the sparkling water in a punch bowl. Take the cinnamon from the syrup and add it to the punch; The fruit will float on the surface. Refrigerate at least 1 hour before serving.

To decorate:
4 thinly sliced oranges, ½ thinly sliced lemon, ½ thinly sliced lemon, ½ sliced apple and 20 grapes, green and red

 

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