Piattelli Trinita Grand Reserve 2019
A 3 grape blend of Malbec, Cabernet Sauvignon and Malbec with aromatic notes of plum and raspberry, complemented by hints of coffee, chocolate and spice, which unfold across the palate. A beautifully balanced wine with ripe tannins, an opulent texture and a long, intense finish.
Big & Bold
|Body / Style
|Big & Bold
|70% Malbec, 17% Cabernet Sauvignon, 13% Merlot
|Bottle Size (ml)
|Opulent Argentinian blend
|Food Pairing Guide
|Try with grilled meats or hard cheese
Piattelli Trinita Grand Reserve is an opulent and complex wine with intense flavours of black fruits and spicy eucalyptus underlined by toasty vanilla oak and a hint of dark chocolate and coconut. The Piattelli Vineyards lie in the foothills of the Andes Mountains, where the century old vines are irrigated by the pure waters melting from the snow crested peaks; significant in making their wines exquisite. At Piattelli Vineyards great pride is taken in crafting wines with a sense of place, as each region has distinct terroirs and microclimates. Led by head winemaker Valeria Antolin, the wines are produced through her passionate pursuit of perfection. Their gravity fed winery in Cafayate honours their commitment to sustainable practices. Piattelli Vineyards practises sustainable farming and their Mendoza vineyards are USDA certified organic. The grapes are cultivated with arid clean air, crystal clear water and nutrient rich soil and their award winning wines are produced with wisdom, precision and care.
As the name alludes, the Trinità is a precise three-grape blend. Trinità's Malbec, Cabernet Sauvignon and Merlot grapes are grown on 30 to 70 year old vines, located in the prestigious Luján de Cuyo DOC, Agrelo and the Uco Valley. Cultivated with arid clean air, crystal clear water, nutrient rich soil and following a meticulous, low volume process, the vines are carefully managed to produce low yields of concentrated fruit. Each variety was harvested by hand in cases of 18 kilograms. The grapes were carefully selected before being destemmed. A proportion of the grapes were fermented in small tanks of 5,000 litres; a proportion in egg shaped concrete tanks and the final proportion in barrels. Selected yeasts were added. Fermentation temperatures were controlled between 25°C and 28°C. Manual punch-downs took place to break the cap of solids, at the beginning of the fermentation this took place four times per day, reducing to twice per day. The free-run juice was separated form the pressed juice. Malolactic conversion was completed in barrels. The wines were matured in French and American oak barrels for 13 months. The final blend was made prior to bottling.
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