La Celia Elite is inspired in Celia Bustos, who delicately selected the noble vineyards, to give birth to this great wine. The wine obtained results from a supreme concentration, maintaining the distinctive stamp of La Celia wines.
Classic fermentation, with 21 a 24 days of total maceration. Vinification took place in small concrete tanks. Alcoholic Fermentation: 10 days at 26-27°C.
100% Malolactic Fermentation.
20% of the wine was aged for 12 months in a 5,000-litre French oak foudre, 70% in second-use 225-litre French oak barrels and the remaining 10% in a french new barrel. After the blend is made, it remains for 1 to 2 months in concrete vessels and it is bottled according to the program. Wine remains in bottle for 4 months before being placed on the market.
Complex aromas where the red and juicy fruit stands out, with elegant floral contribution and fresh herbs. The aging in oak has achieved in this wine an exquisite combination prevailing the fruit. In the
mouth there is an austere entrance and great length. In the mouth, the tannins are soft and silky.
Ideal to drink with goat cheese board, contains roasted vaccine, humita, roasted
vegetables, pears in Malbec reduction.
Alcohol: 14,0% vol
Acidity: 5,60 g/L
Red. Sugar: 1,80 g/L