The grapes are destemmed and undergo cold peeling. Fermentation takes place in stainless steel tanks at a controlled temperature of 23-26 degrees for 15 days. This is followed by a brief contact with wood.
Coming from several, high-altitude, vineyards in Mendoza province, Argentina.
Trapiche was founded in 1883 with a small vineyard at the foot of the Andes called El Trapiche. Starting as a local business, Trapiche has now grown into a winery of stature with over 1,000 hectares of vineyards. They also partner with more than 300 winemakers in the area to offer wines from the best terroirs in Mendoza.
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