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Dralion - Malbec-Syrah 2015
Tasting notes
Appearance: bright, deep red with violet hues.
Nose: complex and intense aromas of fresh red and
black fruits, interlaced with notes of vanilla, leather
and chocolate, contributed by a long rest in oak.
Mouth: expressive and elegant, structured and with a
very good balance between fruit and wood. Intense
and concentrated tannins make for a long and
notable f inish.
Nose: complex and intense aromas of fresh red and
black fruits, interlaced with notes of vanilla, leather
and chocolate, contributed by a long rest in oak.
Mouth: expressive and elegant, structured and with a
very good balance between fruit and wood. Intense
and concentrated tannins make for a long and
notable f inish.
Winery Technical Data
Malbec - Syrah
Composition: Malbec %55 - Syrah 45%.
Vineyard location and altitude:
Malbec: Los Arboles, Tunuyan, 1170 m.a.s.L
Syrah: Vista Flores. Tunuyan, 1000 m.a.s.L
Terroir characteristics:
The terroir presents mild climate with great
temperatue range and annual precipitations below
200 mm, meltwater and alluvial, shallow, rocky soils.
Winemaking process:
Manual harvest in 300 kg bins
Cluster selection
Destemming
Cold maceration for 2 days at 8 Celsius
Maceration - Fermentation with daily racking and
delestage for 14 days at controlled temperature
of 26- 28 Celsius
Post-fermentative maceration with daily pisage
for 3 days at 28 Celsius
Decuvage
Malolactic fermentation in tanks
Ageing in French oak for 10 months at controlled
temperature
Assemblage
Amicrobic filtration
Cold-sterile bottling
Ageing in bottles at controlled temperature.
Composition: Malbec %55 - Syrah 45%.
Vineyard location and altitude:
Malbec: Los Arboles, Tunuyan, 1170 m.a.s.L
Syrah: Vista Flores. Tunuyan, 1000 m.a.s.L
Terroir characteristics:
The terroir presents mild climate with great
temperatue range and annual precipitations below
200 mm, meltwater and alluvial, shallow, rocky soils.
Winemaking process:
Manual harvest in 300 kg bins
Cluster selection
Destemming
Cold maceration for 2 days at 8 Celsius
Maceration - Fermentation with daily racking and
delestage for 14 days at controlled temperature
of 26- 28 Celsius
Post-fermentative maceration with daily pisage
for 3 days at 28 Celsius
Decuvage
Malolactic fermentation in tanks
Ageing in French oak for 10 months at controlled
temperature
Assemblage
Amicrobic filtration
Cold-sterile bottling
Ageing in bottles at controlled temperature.
Wine analysis
Alcohol: 13.3% v/ v
- Sugar: 3. 9 g/l
-Total acidity: 5.8 g/ l
- Sugar: 3. 9 g/l
-Total acidity: 5.8 g/ l
Serving suggestion
Best enjoyed between 16 - 18 Celsius