Doña Paula launches Smoked in Argentina

With an exclusive lunch for the press, Doña Paula presented its latest innovation, Smoked, a red blend elaborated with selected Cabernet Sauvignon, Malbec and Bonarda grapes, sourced from El Alto vineyards, located at 1050 m.

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With an exclusive lunch for the press, Doña Paula presented its latest innovation, Smoked, a red blend elaborated with selected Cabernet Sauvignon, Malbec and Bonarda grapes, sourced from El Alto vineyards, located at 1050 m.a.s.l in Ugarteche, Luján de Cuyo.

This new blend, born to surprise with new sensations, stands out for its manual elaboration, a careful artisanal work of ageing in personalized barrels. After nine months of ageing in barrels of first, second and third use, the wine is transferred to perform the process of smoking the barrels with Algarrobo timber, which originates the embers of the typical Argentinean barbecue. Finalizing this procedure, the wine is returned to these barrels for additional three months. This process enables the wine to obtain the typical flavors and aromas, of great character and personality.

The objective of the enological team of Doña Paula, led by Marcos Fernández and Martín Kaiser, was to obtain a blend that, in addition to the fruit and spice hints, delivers smoky noted that associate to the Argentinean barbecue.

Smoked is elaborated with 60% Cabernet Sauvignon, 30% Malbec and 10% Bonarda. It has an intense violet color and in the nose, it offers complex aromas of red fruit jam, spices, vanilla and a delicate smoked. Of good structure and well balanced, its sweet and velvety tannins are well defined in the palate, ideal to pair with red meats and roasted vegetables.

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