Emilia
Natural Sweet wine
Variety: Muscat of Alexandria.
Vineyard age: Over 20 years.
Winemaking method: Classic low temperature fermentation method and subsequent interruption in order to preserve part of the natural sugar in the grape.
Storage temperature: 15°C.


Tasting notes:
Subtle yellow colour slightly changing to silver. The nose has notes of white flowers and citrus fruits. Its delicate acidity in the mouth lends it subtlety and gently merges with the remaining grape’s natural sugar.

We recommend drinking it with:
Ideal as a cool appetizer, perfectly pairs with soft and blue cheese varieties, desserts with a base of fruits, ice creams, chocolates and traditional jams.
Emilia
Malbec Rose
Origin: Mendoza, Argentina.
Variety: Malbec 100%.
Harvest: Fully ripe grapes handpicked in plastic boxes in our own vineyards.
Vinification: Crushing. Grapes are crushed before destemming.
Barreling: The crushed grape is poured into stainless steel or epoxy-lined concrete tanks. Contact with skins is maintained over 24hs. Then the juice is separated from the solid concentration and fermented. Alcohol fermentation is conducted at a temperature between 15 and 18ºC determining its devatting.
Racking: Then the racking is made to remove thick lees. Clarification and filtering.
Bottling: early bottling of wine to preserve its colour and bouquet.
Serving Temperature: 8-10ºC.


Tasting notes:
This captivating rosé offers intense freshness imparted by it cherry hues and the seductive aromas of red and black berries. Its acidity gives it youth and vivacity on the palate.

We recommend drinking it with:
Ideal to drink on its own or as dessert wine and also with seafood, summer salads, baked prickly pears, Iberian cold cuts and soft cheese.
Emilia
Malbec and Bonarda
Origin: Mendoza, Argentina.
Variety: Malbec- Bonarda.
Vintage: 2010.
Estimated Yield per hectare: 120 qq.
Winemaking method: Destemming. Crushing. Cooling at 12ºC. Barrelling. Sulfur dioxide. Separation Increasing temperature.One hour maceration. Fermentation at a controlled temperature of 18°C, pumping over being conducted twice a day. Devatting. Racking. Tasting to choose the best batches. Assamblege. Stabilization and filtering before bottling.
Serving Temperature: 16°C.


Tasting notes:
Color: ruby red, denoting youth. Brilliant and limpid. Nose: Flory aromas combined with red fruits such as berries. Mouth: Elegant and balanced. Soft tannins and long finish.

We recommend drinking it with:
Ideal to drink with red meat, pasta with soft sauces, chicken and soft cheese.
Emilia
Malbec
Origin: Mendoza, Argentina.
Variety: Malbec.
Estimated Yield per hectare: 120 qq.
Winemaking method: Destemming. Crushing. Cooling at 12ºC. Barreling.
Separation Increasing temperature. One hour maceration. Fermentation at a controlled temperature of 18°C, pumping over being conducted twice a day. Devatting. Racking. Tasting to choose the best batches. Stabilization and filtering.
Serving Temperature: 16°C.


Tasting notes:
Color: intense dark red, denoting youth. Brilliant and limpid. Nose: Aromas of ripe plum, red fruits marmalade. Mouth: Elegant and balanced. Soft tannins and long finish.

We recommend drinking it with:
Ideal to drink with red meat, pasta with soft sauces, chicken and soft cheese.
Emilia
Chardonnay Viognier
Origin: Mendoza, Argentina.
Vintage: 2010.
Yield per hectare: 120 qq, selecting the best lots.
Winemaking method: The Chardonnay and the Viogner are vinified separately. Gentle destemming and crushing of grapes. Crushing grapes up to 800 g/cm2 to obtain high quality juice. Acidity correction with tartaric acid. Fermentation at stainless steel tanks, at low temperature (16 – 18ºC). No malolactic fermentation. Racking, with removal of thick lees. Thin lees are preserved. Tasting to select the best wine batches. Assamblage. Stabilization and filtering.
Serving Temperature: 6-8ºC.


Tasting notes:
Colour: yellow with sparks of gold imparted by Chardonnay. Bright and limpid, medium intensity. Nose: Aromas of apple coming from Chardonnay. Notes of ripe banana, pineapple and tropical fruit, typical of the Viognier variety. Mouth; fresh, sticky, with the balanced acidity characteristic of Viognier. Mouth: fresh, sticky and with balanced acidity, typical of Chardonnay. Soft texture, sweet and good finish, from Viognier.

We recommend drinking it with:
Ideal to drink with bruschettas, fish, starters and seafood dishes or Oriental Ethnic food.
Emilia
Cabernet Sauvignon
Origin: Luján de Cuyo, Mendoza.
Variety: 100% de Cabernet Sauvignon.
Vineyard age: 20 years on average.
Winemaking method: Classic, with increased temperature at the beginning of the fermentation in order to get the optimum richness of colour and aromas characteristic of the grapes from which it was made.
Storage temperature: 18°C.


Tasting notes:
Cabernet Sauvignon’s presence is evident in its intense ruby colour, aromas of spices such as white pepper with notes of red fruits. The mouth has a very good acidity/tannicity balance.

We recommend drinking it with:
Ideal to drink with traditional Argentine asado, roast red meat, local stews, pasta with mushrooms or strong cheese and freshwater wish.
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