Translated from Spanish, Decero means "from scratch,” an apt description for the viticulture and vinification efforts
at Finca Decero. What was bare patches of soil in the Argentine foothills of the Andes are now thriving vineyards
and each stage of the winemaking process continues to be managed "amano,” or by hand. Remolinos, the 271
acre estate vineyard is planted on silty clay over sandy gravel and was named after the tiny whirlwinds that thread
their way along the vines, keeping the grapes dry. The grapes are hand-picked, hand-sorted and processed in the
estate's gravity-fed winery. Winemaker Marcos Fernandez works with consultant Paul Hobbs.
|Aromas of cherry and spice echo on the palate and with air, more pronounced expressions of other red
fruit flavors. Tannins integrate nicely on the long and pleasant finish.
|The fruit was sorted twice – once before and once after destemming, then cold soaked and fermented in small
stainless steel tanks. Total maceration time was 25-30 days. Basket pressed and aged for 14 months in French oak