Abito Wines
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Young

Fresh and fruity, made to drink young. This is the way into Abito: fruit at its fullest, with no oak covering it.

3 labels
La Juventud — Abito Wines

La Juventud

100% Malbec
Vineyard
Finca Bautem · Maipú, Barrancas · 750 m a.s.l.
Production
75,000 bottles a year
Ageing
6 months in bottle

Tasting notes

Marked by its great fruit expression, its typicity and its freshness. On the nose it recalls red and black fruit and nuts, with notes of white flowers such as jasmine and violet. On the palate it is unctuous and friendly: good acidity, roundness and breadth.

Winemaking

It comes from plot number 7, yielding between 90 and 100 quintals per hectare. We look for an even canopy, with no leaf removal at all, to protect the fruit. It is picked early, with a potential alcohol no higher than 13.8 degrees. In the cellar we do a short cold soak and work the alcoholic fermentation gently. Once finished, it is drained and lightly pressed. The wine rests in concrete vats for 6 to 8 months before bottling.

Rosé — Abito Wines

Rosé

56% Malbec · 35% Cabernet Franc · 9% Syrah
Vineyard
Finca Bautem · Maipú, Barrancas · 750 m a.s.l.
Production
10,000 bottles a year
Ageing
4 months on fine lees, to gain volume and softness

Tasting notes

An attractive pink colour. On the nose, fresh red and white fruit. On the palate it is soft and elegant, always inviting a second glass: fruit expression and perfect varietal character.

Winemaking

It comes from the co-fermentation of Malbec, Syrah and Cabernet Franc. They are picked on the same day in the early morning, while the fruit is still cool. In the cellar it is gently pressed, settled and fermented below 15 °C to keep as much aroma as possible. We do not let it go through malolactic fermentation. It rests 4 to 5 months on fine lees and is bottled every July.

Moscatel — Abito Wines

Moscatel

100% Muscat of Alexandria
Vineyard
Finca Bautem · Maipú, Barrancas · 750 m a.s.l.
Production
10,000 bottles a year
Ageing
6 months before bottling

Tasting notes

Great aromatic intensity, dominated by white flowers. On the palate it is an elegant wine where the floral notes return, with a balanced acidity that makes it ideal to enjoy among friends.

Winemaking

Hand picked, usually from 15 February. We look for naturally high acidity and low sugar concentration. In the cellar we sort before loading the pneumatic press and press at low pressure for a clean, elegant must. When fermentation reaches 60 g/l of sugar we drop the temperature until it stops at the point we want, between 50 and 60 g/l.

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