Gran
Identidade
Corte
2013 | 750ml

Originally named Santa Bárbara de Encruzilhada, the first pasture settlements appeared in the Southern region of the Serra do Sudeste comprising a vanguard of missionaries and Indians. Here, they fought bravely alongside imperial guards to protect the province from Spanish invasion. 
  • Dry Red Wine
  • Arinarnoa, Marselan e Merlot
  • 18 months in the Cellar
  • Encruzilhada do Sul
  • 12 months in French Oak Barels
  • 16º a 20ºC.
  • Guard from 10 to 15 years. Provided it is maintained in the right conditions for full development.
  • 20 to 40 minutes.
  • Pasta with spicy sauces, mature cheeses and meats.

Vision: Clear and bright, intense ruby color.

Smell: Presentes remerkablenotes of red and black fruits such a cherry, raspberry and plum, dried sweets and spices, which complements the wood scents such as cocoa and coffee from the french oak.

Palate: It is intense, with firm tannins and balanced acidity. It demonstrates in the mouth all the potential acquired during a year of maturation in new french oak, revealing an opulent and full wine. The and of the mouth refers to the smell, with the presence of red fruits and toasted notes of the wood.


  • Gold - Safra 2013
    Gold Vinus | Argentina | 2019 Safra 2013
  • Gold - Safra 2013
    Gold Grande Prova de Vinhos | 2019 Safra 2013
  • 92 Points - Safra 2012
    92 Points Vinus | Argentina | 2018 Safra 2012
Technical sheet
Clone Varietal: Inra 18 | Inra 980 | Entav 723
Rootstock: 101-14 | 3309 | 3309
Production System: Simple Espalier
Density/ha: 4.000 plantas
Type of prunning: Spur Cordon
Gems Load/ha: 33.000
Winegrowing Practices: Advanced agricultural technology, proper management of the canopy, thinning clusters for production control. sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective.

Winemaking
- Final selection of clusters; 
- Picking of fresh grapes; 
- Maceration cold pre-fermentation for 48 hours; 
- Use of selected Saccharomyces cerevisiae yeasts;  
- Alcoholic fermentation in temperature of 24 to 25°C; (75,2ºF - 77ºF)
- Remontas and manual delations during 21 days of skin maceration;
- Separation of the remaining solid part and the must;
- Malolactic fermentation; 
- Maturation for 12 months in new French oak barrels;
- Blend - Arinararnoa, Marselan e Merlot
- Tartaric stabilization;
- Bottling;
- Thinning in cellar for 18 months.

Analytical report
Alcohol: 13%
Total Acidity: 6,3 g/l de tartaric acid
Density: 0,996
Dry Extract: 34,6 g/l
SO2 Total/Free: 0,123 / 0,042 g/l
Total sugars: 3,00 g/l
pH: 3,55