Info – Tursos Malbec – BODEGA RAFFY

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WINE DETAILS
FICHA TÉCNICA

TURSOS

MALBEC

Line: Dionisios

Variety: Red

Type of grape: Malbec

Colour: Purplish red.

Alcohol: 14,5%.

Ph: 3,8 Total acidity: 5,2 g/l

Residual sugar: 1,8 g/l

Unit volume: 750ml

Case material: cardboard

Type of packaging: Box (6 bottles X 750ml)

Origin: ARGENTINA

Region: Gualtallary Valle de Uco , Mendoza

Appellation of Origin: Gualtallary IGP

Markets to which it is exported: France, UK, USA and China

Tasting notes

This is a top of the range wine with exceptional concentration and finesse. It is characterised by the expression of a wide palette of aromas and flavours of red, black and spicy fruits as well as by its powerful architecture of particularly silky fine tannins. The intense pleasure of tasting this wine resids in the broad array of aromas, the velvety texture that delicately coats the palate and the elegant and exceptionally long finish.

Special features of the “Pie Franco” prefiloxera vineyard:

This 10 year old vineyard is planted with a non-grafted malbec variety, we have chosen a particular vine: it is the “masal Gualtallary selection” these certified Argentinean clonal malbec plants come from the research and selection of old malbec prefiloxera vineyards carried out by the Mercier nursery. The vineyard is planted in PIE FRANCO system, with 5000 feet per hectare.

It is also managed without pesticides or agrochemicals. The limited yields that our winery imposes on its vineyards, thanks to the practice of careful pruning, allow the selected grapes to retain a high concentration of tannins and to display particularly generous aromas of red fruits and spices.

Harvesting is manual and irrigation sustainable, in addition to drip irrigation – water coming from the thawing of the Cordillera – we carry out permanent monitoring (analysis with sensors of the absorption capacities of the soil, measurement of wind erosion and other parameters – more than 30 – monitored by satellite) to adapt the frequency of irrigation to the specific needs of these plants which, because they are not grafted, require greater care.

Winemaking:

It is traditionally made in open barrels of 225 litres capacity. Indigenous yeasts are used, extraction is carried out by pumping over twice a day, with a total maceration of 25 days. Then a gentle pressing in a pneumatic press, followed by ageing.

Ageing:

One half is aged in tank for an authentic expression of its primary varietal aromas, and the other half for two years in medium toasted French oak barrels of second use which favours the expression of its structure.

Medals and distinctions