Torrontes is a highly flavoured variety. And as is so often the case with quite expressive varieties, a little maceration time is also worthwhile with Torrontes. "Not much at all, says Lucas Pfister from 40/40, a few days are enough. It's just about adding a few alternative flavours to its floral notes and integrating them into a solid structure." Lucas therefore macerates for three days, then carefully presses the wine and ferments it spontaneously. It is then aged for 12 months in two used French barriques (there are only 500 bottles of these in total). Before bottling, the wine is coarsely filtered and minimally sulphurised.
Incidentally, the grapes come from vines planted in 1963, which grow ungrafted (without rootstocks) in sandy soils at just under 900 metres above sea level and are cultivated organically and by hand.