Winemaker

Roberto Cipresso, partner and winemaker of Achaval-Ferrer. Roberto is considered on of the most talented young Italian enologists by the specialized press

Production

3073 cases per 12 bottles.

Varieties

A Blend of 40% old vine Malbec from Medrano and from Luján de Cuyo, 22%, Merlot from Tupungato, 20% old vine Cabernet Sauvignon from Medrano and from Tupungato, 14% Cabernet Franc from Tupungato and 4% Petit Verdot. The average yield per plant was less than two pounds, equivalent to 1.3 tons per acre or 18 hectoliters per hectare.

Harvest

Manual, from 12th to 31st March, 2008

Best drinking period

After 2011 and beyond 2021.

Production notes

The winemaking team worked in the vineyards in search of different aspects for each variety. These were thought of as parts of a complex wine, in such a way that the total is more than the sum of the parts. The location of the vineyards, the age of the plants, the viticultural program and the irrigation schedules, all worked towards the same goal. Once in the winery, each variety underwent primary fermentation in a small tank. The early blending is a risky practice, but helps towards a seamless integration of the varieties, a wine with only "one soul". The result is a wine that is not just the sum of three varietals, but another milestone in the search of an ideal. That is the explanation of the Quimera name: an impossible goal, but one worth working for.

Fermentation and Aging

Primary fermentation was performed in small tanks. The wines were then pressed and blended Quimera underwent malolactic fermentation in French oak barrels, 40% new and 60% one year old.

Bottling

On Augus 18, 2009 unfined and unfiltered. There is additional risk in not filtering, but we prefer not to strip the wine of subtle flavors and aromas. The formation of deposits in the bottle will be noticeable after some cellaring time. This is no way will affect quality. We strongly recommend decanting this wine at least an hour before drinking.

Analysis

Alcohol 14%, PH 3.5, Total Acidity 6.75 gr/l, Volatile Acidity 0.72 gr/l, SO2 Total 54 mg/l. Sugar 1.60 gr/l.

Temperature

Serve between 60 and 64 degrees Fahrenheit