2024 La Cayetana Criolla Blanca Mendoza, Argentina Chateau de Manissy The the juice ferments and

The the juice ferments and ages exclusively in 54L demijohns

Harvest dates in 2015 were between October 1 and 10

In a sea of tart and crisp rosé wine

Followed by a two-week post-fermentation maceration

Moelleux cuvées typically have more than 30 g/l residual sugar

2024 La Cayetana Criolla Blanca Mendoza, Argentina Chateau de Manissy The the juice ferments and90% Criolla Blanca & 10% (Gewurztraminer, Viognier, and Semillon) Criolla Blanca sourced from their Lavalle vineyard planted in 2000 on sandy soils Tirvarietal blend sourced from their Los Chacayes vineyard planted in 2012 on alluvial calcareous soils with large river rocks Hand harvested Pressed separately Slow native fermentation in 5000L unlined concrete cubes Criolla Blanca was aged for 6 months in concrete eggs with lees contact Trivarietal blend