Origin: Apu Vineyards, Curahuasi district, Abancay province, Apurímac Region
Vineyard Elevation: 2850 meters / Latitude: 73 ° 32'30" south / Thermal amplitude: 20°C
Soil: Limestone with a surface layer of loose soil with a slope of 45 to 50°
Vineyard age: 7 years
Harvest date: August 27th, 2020
Production per hectare: 7500 Kg for every four Sangiovese plants, the fruit necessary to obtain approximately 750 ml of wine (one bottle).
Vinification: Pre-fermentation maceration was carried for 2 days for a greater extraction of aromas, flavor and color of the grape skins. Alcoholic fermentation continued, along with malolactic fermentation, to balance the acidity. The whole process was carried out in stainless steel tanks, where it rested for six months, then it continued its aging in 225 liter French oak barrels for another six months.
Alcoholic grade: 12.8°
The Apu Team
Founders: Meg McFarland y Fernando Gonzales Lattini
Vigneron: Fernando Gonzales Lattini
Enologist: Rodrigo Avilés
Sommelier's Tasting Notes
Aspect: It is characterized by its depth, brightness and intensity. Ruby red in color with hints of cherry red.
Smell: highlights the notes of ripe red fruits such as cherry, raspberry and apple, accompanied by subtle notes of vanilla.
Taste: it presents a medium-high acidity, round tannins, persistent and fruity after taste.
Oxygenation: twenty minutes in a decanter or preferably make circular movements in a glass during the first ten minutes.
Serving Temperature: 4°-16° C
Pairing: Neapolitan pizza, pasta with Bolognese sauce, prosciutto or parmegiano reggiano. The recommended cuts of meat are skirt steak and top sirloin.
Additional comments: the wine has great potential to evolve, as long as it is kept in optimal conditions, thanks to its acidity that gives it a pleasant freshness and at the same time acts as an excellent natural preservative. The natural acidity of APU wines is due to the calcium carbonate present in the sub-layers of the soil where the vineyards are located, as well as to sunny days and very cold nights, which is known in the wine world as thermal amplitude.
Sommelier: Pedro Cuenca Espinoza