The history of Trapiche begins in 1883, in a small vineyard called El Trapiche, in the district of Godoy Cruz, Mendoza, where the grapes for the first of their fine wines were grown. With more than 130 years of experience, Trapiche has certainly earned its place as a pioneering brand in the introduction of French vines, the production of varietal wines, the import of French oak barrels and the use of stainless steel tanks. True to its origins, today Trapiche continues to seek out and use the latest and best practices available. Led by Daniel Pi, Director of Winemaking, Trapiche's winemaking team permanently strives to improve winemaking practices by exchanging experience and knowledge with winemakers from other wine producing countries such as France, the US, Australia and New Zealand.
Hand harvesting is carried out and the grapes for this wine are transported back to the winery in 20 kg plastic cases. There is meticulous bunch selection before the grapes are destemmed. Only the best grapes are selected for inclusion. Fermentation takes place using only wild yeasts and maceration occurs in small concrete vats over 25 days, at 23-25ºC. Natural malolactic fermentation is allowed to occur. The wine is aged for 18 months in new French oak barrels.
Aromas of black cherries and forest berries such as blackberries and blueberries. This wine is full bodied with juicy black fruits, soft tannins and an elegant finish. This is a Malbec with a deep and intense red-violet colour. The aromas are of red fruits, plums, black cherries and forest berries such as blackberries and blueberries. It is fresh and full as it enters the mouth, with sweet, juicy, ample tannins and a very elegant finish.