This wine displays a brilliant ruby-red colour with vivid violet reflections, showcasing remarkable clarity and consistency. The bouquet is rich, rounded, and elegant, revealing inviting aromas of toasted nuts, hazelnuts, and fresh green pepper. On the palate, it is beautifully balanced, with a medium body, lively acidity, and well-integrated alcohol. Smooth and refined, it offers gentle tannins, subtle herbaceous nuances, and impressive persistence, leaving a lingering and harmonious finish. 

This wine fits perfectly pasta with cream sauces. "Polenta" with tomato sauce. Small pieces of game like hare, partridge and wild duck. Is an ideal partner of raw ham, mushrooms with garlic or truffles Provençal Nuts and fine cheeses like Brie, Camembert and Roquefort. We suggest serving it at room temperature, approximately at 18º C. 

About the Producer

This collection is called “overground” by opposition to “underground” as these wines are more civilized and welcoming. They still have an intense color, flavor and structure, showing the character that our climate and soil imprint to each wine. Our goal is never to
reproduce an international model, but to make the grapes express themselves as they ripen in our Progreso Region. By harmonizing our viticulture with our production, we produce a very particular style of typical Uruguayan wine, with a very aromatic fruit that not only refreshes the palate but also gives it great strength and structure, but at the same time round and mature tannins. Intense and complex flavors, resulting from the slow ripening season typical of the cool temperate climate of the southern region of the
Uruguayan coast. Between parallels 30 and 35, resting on the Atlantic Ocean, Uruguay shares the same latitude with the best viticultural regions of the Southern Hemisphere.

Vineyard and Winery

The grapes come from small plots located within the Progreso village district. Vineyards of high-density plantation (5000 plants per Hectare) with low yields of 8000–10000 Kg/Ha). The age of vines range mostly from 10 to 30 years. In Uruguay elevation is not  important. The most important is how close to the sea vineyards are. Soil type is clay calcareous with rather high PH a bit resembling Burgundy soils. With these vineyards we obtain high concentration tannins and delicate flavours and aromas.  

Fermentation: The must is macerated cold at 10º-12º Celsius in stainless steel tanks during 4-6 days to obtain fruity aromas and flavours. Some lots remain with their native yeasts while others are sown with selected yeast to enhance desired characteristics. Following, fermentation occurs with temperature control (22ºC – 26ºC) during 20 days with long maceration and skin contact. During this period, the wine is pumped over (remontage) and punched down (pigeage) by hand in small stainless steel tanks.

Barrel Ageing: After pressing, settling, and racking, part of the wine is moved to French and American oak barrels for ageing and maturation. Malolactic fermentation occurs in the next 15 to 30 days. The wines are aged in second use barrels for a period of about 5 to 7 months, depending on the concentration of the vintage. 

Bottling & Storage: Following final racking the wine is assembled and, before the end of the year, is bottled lightly filtered and then laid down in our cellar for additional bottle aging. Labelling and packing are done immediately prior to dispatch. These wines may be consumed when released, approximately one year after harvest, but they will improve significantly with bottle age. With proper storage, these wines should be enjoyable for 5 to 10 years.