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Translated from Spanish, Decero means “from scratch,” an apt description for the level of attention paid to viticulture and vinification at Finca Decero. The family has transformed 271 acres of barren landscape in the foothills of the Andes to a beautiful, high-density, thriving vineyard. Remolinos is planted on silty, loamy clay soils and was named after the tiny whirlwinds that thread through the vineyard, keeping the grapes dry. Each stage of the winemaking process is managed “amano,” or by hand – the grapes are hand-picked, sorted in the vineyard and the winery processed via gravity. Winemaker Marcos Fernandez works with consultant Paul Hobbs. ”With only four vintages on record, efforts have already paid off: remarkably wines, sensitively priced. All are made from Decero’s sustainably farmed Remolinos vineyard in Agrelo.” Decanter Magazine: Argentina’s 10 Star Names, August 2011
| Tasting notes |
| Each variety contributes to the complexity of the blend; the Merlot lends red fruit and violets, while the Cabernet provides structure and length. The Petit Verdot gives this wine a firm tannic structure while the Tannat adds complexity and depth. |
| Technical notes |
| (60% Malbec/31% Cabernet Sauvignon/6% Petit Verdot/3% Tannat). Amano is a blend of estate’s best fruit. After destemming, the berries were cold soaked for seven days, fermented in small stainless steel tanks and macerated for a total of 23-25 days. The wine aged for 20 months in French oak and matured for an additional year in bottle. |
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