Mi Estancia Premium
Malbec
Winemaking
Hand-harvested grapes are carefully selected in the vineyard. At the winery, they are gently destemmed and cooled before vatting. Fermentation takes place over approximately 10 days with selected yeasts at a controlled temperature of 27 °C. The wine then rests in masonry vats for 4 to 5 months and subsequently, aged for a short period in French and American oak. After bottling, it matures for an additional 4 months prior to release.
Tasting notes
Deep red in color with violet highlights, this emblematic varietal reveals aromas shaped by its brief time in oak, combined with hints of ripe red fruit. The palate is rich and well-structured, with a bold character and round, sweet and velvety tannins.
Cabernet Franc
Winemaking
Hand-harvested grapes are carefully selected in the vineyard. At the winery, they are gently destemmed and cooled before vatting. Fermentation takes place over approximately 10 days with selected yeasts at a controlled temperature of 27 °C. The wine then rests in masonry vats for 4 to 5 months and subsequently, aged for a short period in French and American oak. After bottling, it matures for an additional 4 months prior to release.
Tasting Notes
Deep red in color with violet highlights, this emblematic varietal reveals aromas shaped by its brief time in oak, combined with hints of ripe red fruit. The palate is rich and well-structured, with a bold character and round, sweet and velvety tannins.
Bonarda
Winemaking
The grapes are carefully hand-harvested and selected in the vineyard. At the winery, they undergo gentle destemming and cooling before fermentation. Fermentation lasts approximately 11 days, with selected yeasts and controlled temperatures of 28°C. The wine then rests for 4–5 months in traditional masonry vats and subsequently, aged for a short period in French and American oak . Finally, it is bottled and allowed to mature/ age for 4 months before release.
Tasting Notes
A wine of great personality, displaying deep red tones with dark hues. On the nose, it offers aromas of red and black fruits, enhanced by spicy notes from its time in oak. The palate is rich in tannins, with excellent body, long persistence, and a powerful finish.
Torrontés
Winemaking
The grapes are carefully selected in the vineyard during the hand harvest. Once at the winery, they undergo gentle destemming and cooling prior to pneumatic pressing. Fermentation lasts approximately 15 days, using selected yeasts and carried out at a controlled temperature of 16 °C. After clarification and filtration, the wine is bottled.
Tasting Notes
This wine displays a lemon-yellow color with steely hues. It offers citrus and floral aromas, typical of the variety, and delivers a fresh, harmonious palate with excellent persistence.
Marselan
Winemaking
Hand-harvested and loaded into approximately 800 kg carts. Cold pre-fermentation maceration (48–72 hours). Gentle daily pump-overs. Total maceration: approximately 12 days. 100% natural malolactic fermentation. Aging: 3 months in American and French oak. Gentle filtration. Winemakers: Oscar Egea, Walter Egea. Agronomist: Jorge Riveros.
Tasting Notes
A deep red wine with bluish hues. It offers aromas of red fruit jam, with notes of pepper, eucalyptus, and vanilla from its aging in oak. On the palate, it is fresh, full-bodied, and has soft tannins, with a long and balanced finish. As it is natural and without stabilizers, it may contain slight sediment.
