Vinos

FamilyLegado

Wines inspired by the movement of the planets around the sun (and the glasses around the table).

Legado

Legado Malbec

Legado Cabernet Sauvignon

Legado Bonarda

Legado Blend de blancas

Legado Malbec

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Varietal composition

100% Malbec

Alc. 14%

Origin

Los Chacayes, Valle de Uco

Mendoza

Ground

Stony with good drainage

Alt. 1300 msnm

operating temperature

16 - 18 °C

Aging

French oak 2nd and 3rd use

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Fermentation and post-fermentation maceration, with controlled temperatures ranging between 25ºC and 28ºC, in small vats. Throughout the fermentation process, pump-overs and delestage are carried out to keep the solid and liquid phases in contact for greater extraction and concentration. Natural malolactic fermentation. Then aged for 6 months to amalgamate and balance aromas and structure.

Intense red color, with violet hues. The nose highlights the perfume of ripe red fruits and jams, especially plum. Elegant and enveloping on the palate, with a long finish.

Good companion to typical Argentinean grilled meats, stuffed pastas and mature cheeses.

Fermentation and post-fermentation maceration, with controlled temperatures ranging between 25ºC and 28ºC, in small vats. Throughout the fermentation process, pump-overs and delestage are carried out to keep the solid and liquid phases in contact for greater extraction and concentration. Natural malolactic fermentation. Then aged for 6 months to amalgamate and balance aromas and structure.

Good companion to typical Argentinean grilled meats, stuffed pastas and mature cheeses.

Intense red color, with violet hues. The nose highlights the perfume of ripe red fruits and jams, especially plum. Elegant and enveloping on the palate, with a long finish.

Legado Cabernet Sauvignon

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Varietal composition

100% Cabernet Sauvignon

Alc.

Origin

Gualtallary, Valle de Uco

Mendoza

Ground

Soils of alluvial origin within the cone of the Las Tunas river. Stony with very light sand

Alt.

operating temperature

16 - 18 °C

Aging

French oak 2nd and 3rd use

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Fermentation and post-fermentation maceration, with controlled temperatures ranging between 25ºC and 28ºC, in small vats. Throughout the fermentation process, pump-overs and delestage are carried out to keep the solid and liquid phases in contact for greater extraction and concentration. Natural malolactic fermentation. Then aged for 6 months to amalgamate and balance aromas and structure.

Red color with violet tones, intense and bright. Frank aromas of Cabernet, green peppers, fresh herbs such as mint, black fruits and spices, white pepper. Intense and complex. On the palate, good entry, complex, with great structure and tannins present, juicy and round, lingering finish.

Spicy meats, pâté-based appetizers, mature cheeses, dried fruits and bitter chocolates.

Fermentation and post-fermentation maceration, with controlled temperatures ranging between 25ºC and 28ºC, in small vats. Throughout the fermentation process, pump-overs and delestage are carried out to keep the solid and liquid phases in contact for greater extraction and concentration. Natural malolactic fermentation. Then aged for 6 months to amalgamate and balance aromas and structure.

Spicy meats, pâté-based appetizers, mature cheeses, dried fruits and bitter chocolates.

Red color with violet tones, intense and bright. Frank aromas of Cabernet, green peppers, fresh herbs such as mint, black fruits and spices, white pepper. Intense and complex. On the palate, good entry, complex, with great structure and tannins present, juicy and round, lingering finish.

Legado Bonarda

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Varietal composition

100% Bonarda

Alc.

Origin

Alto Agrelo, Luján de Cuyo

Mendoza

Ground

Stony with good drainage

Alt. 1100 M.A.S.L

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Fermentation and post-fermentation maceration, with controlled temperatures ranging between 25ºC and 28ºC, in small vats. Throughout the fermentation process, pump-overs and delestage are carried out to keep the solid and liquid phases in contact for greater extraction and concentration. Natural malolactic fermentation. Then aged for 6 months to amalgamate and balance aromas and structure.

Intense red color, with violet hues. The nose is very expressive, with aromas of berries. In the mouth it is pleasant with a certain maturity. It is also somewhat spicy and voluptuous, with marked acidity and wood tones emerging in the end.

Good with pasta with tomato sauce, lentil stews and Mediterranean bruschettas.

Fermentation and post-fermentation maceration, with controlled temperatures ranging between 25ºC and 28ºC, in small vats. Throughout the fermentation process, pump-overs and delestage are carried out to keep the solid and liquid phases in contact for greater extraction and concentration. Natural malolactic fermentation. Then aged for 6 months to amalgamate and balance aromas and structure.

Good with pasta with tomato sauce, lentil stews and Mediterranean bruschettas.

Intense red color, with violet hues. The nose is very expressive, with aromas of berries. In the mouth it is pleasant with a certain maturity. It is also somewhat spicy and voluptuous, with marked acidity and wood tones emerging in the end.

Legado Blend de blancas

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Varietal composition

70% Chardonnay 15% Sauvignon Blanc 15% Semillón

Alc.

Origin

Alto Agrelo - Alto Ugarteche, Lujan de Cuyo

Mendoza

Ground

Stony sandy loam, with good drainage, poor in organic matter, typical of the foothills.

Alt. 1100 msnm

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After selecting the clusters and destemming, the grapes are taken to a pneumatic press, where the first must is obtained. It is then sent to a stainless steel vat which, by the action of the cold alone, will overflow. Fermentation of the clean must is carried out for 15 days at 16-18 °C with selected yeasts. Once the alcoholic fermentation is finished, the wine is racked, remaining in contact with its fine lees for a few months, where it obtains characteristics that give it roundness in the mouth and subtle fruity aromas.

Bright yellow color, with greenish hues. Clean nose with marked aromas of citrus and floral aromas, has a balanced acidity and freshness. The finish is pleasant and persistent.

Good companion to grilled white meats and fresh salads.

After selecting the clusters and destemming, the grapes are taken to a pneumatic press, where the first must is obtained. It is then sent to a stainless steel vat which, by the action of the cold alone, will overflow. Fermentation of the clean must is carried out for 15 days at 16-18 °C with selected yeasts. Once the alcoholic fermentation is finished, the wine is racked, remaining in contact with its fine lees for a few months, where it obtains characteristics that give it roundness in the mouth and subtle fruity aromas.

Good companion to grilled white meats and fresh salads.

Bright yellow color, with greenish hues. Clean nose with marked aromas of citrus and floral aromas, has a balanced acidity and freshness. The finish is pleasant and persistent.

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