Produced with grapes from vineyards in different subzones of La Consulta in the Valle de Uco, Altocedro's Año Cero Malbec is fermented with indigenous yeasts in concrete vats. One-third of the volume sees maturation in French oak barrels for ten months. The wine features a blend of four separate vineyard plots, fermented and kept separate until malolactic fermentation has finished. Complex with freshness and notes of beef blood and iron. Not showy. More subtle and reticent, slowly developing floral aromas.
