This product is no longer available. Please choose another vintage above.
Finca Decero - Amano 2013
Tasting notes
Violet aromas and berry flavors from the Malbec complement the darker notes of the Cabernet with structural tannins coming through from the exceptional Petit Verdot and Tannat. An elegant wine with layers of complexity.
Estate
Within a few vintages, Finca Decero has become recognized not only for having one of the highest quality vineyards in all of Mendoza, but also for catapulting into an elite group of the most highly regarded producers in Argentina. Once a desolate piece of land in the foothills of the Andes,
absent of everything but shrubs, Finca Decero is now a one-of-a-kind vineyard where each vine is nurtured by hand and the winemaking is without compromise.
Vineyard
All fruit is sourced from the estate's Remolinos Vineyard, which at 3,500 feet, is the highest vineyard in Agrelo, characterized by sandy clay loams over gravels. Yields are around 1.8-2 tons an acre.
Vinification
The must underwent a 7 day cold soak, followed by 10-12 days of fermentation in small wide stainless steel tanks and finally a 23-25 day extended maceration period. The wine was gently basket pressed before going into new French oak barrels for 20 months maturation followed by a year in bottle prior to release.
Vintage
2013 was cooler than other recent vintages, with cool temperatures throughout the summer and fall plummeting particularly at night time. As such, the winery decided to pick Malbec between 5-7 days later than the average year in order to achieve full phenolic ripeness, whilst Cabernet and
Tannat ripened towards the end of April with perfect tannin structure. These cool conditions also lead to more pronounced acidity and aromatics balanced by seductive tannins.
Wine
This flagship wine is a blend of 65% Malbec, 28% Cabernet Sauvignon, 4% Petit Verdot and 3% Tannat from the best vineyard lots in the Remolinos vineyard. These lots have lower natural yields, and are also thinned to 1 cluster per shoot. Maceration is slightly longer for these lots, and fermentation times and temperatures depend on the characteristics of the particular lots.
