Norton Reserva Malbec: A Journey of Flavors from Mendoza

Discover the exquisite Norton Reserva, a Terroir Blend that combines carefully selected grapes from two distinctive regions: Luján de Cuyo and Valle de Uco. This red wine offers a balanced experience on both the nose and palate, thanks to the diversity of terroirs with unique altitudes and soils. With an alcohol content of 14.7% and a total acidity of 6.22, Norton Reserva stands out for its freshness and complexity, making each sip irresistible.

Tasting Notes: It presents an intense red color with purple hues. On the nose, it expresses notes of ripe acidic fruits, complemented by the sweetness of its tannins. On the palate, it is pleasant and persistent, showcasing the characteristic softness of Malbec.

Ideal Pairings: This wine pairs perfectly with a juicy rib-eye steak grilled to perfection, where the richness of the meat enhances its fruity notes. It also complements wonderfully with pepperoni pizza or pesto pasta, balancing flavors and textures. For a lighter option, try it with a roasted chicken salad, which will elevate its freshness.

With a cellaring potential of up to 8 years and a rating of 92 points, Norton Reserva Malbec is an exceptional choice for any occasion. Don't miss the opportunity to enjoy it and experience the true taste of Mendoza.

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• Type: Red
• Varietal: Malbec
• Region: Mendoza, Argentina
  
• Elevation: between 900 and 1200 meters above sea level
  
• Harvest Method: Manual in bins. Optical grain selection.
  
• Content: 750 ml
  
• Cellaring Potential: 8 years
  
• Technical Information: Alcohol: 14.7% Total Acidity: 6.22 pH: 3.45 Sugar: 1.80
  
• Rating: 92 Pts
  
• Tasting Notes: Intense red color with purple hues. Expressive on the nose, with notes of ripe acidic fruits combined with the sweetness of its tannins. Pleasant and persistent on the palate, showing the subtle characteristic kindness of Malbec.
  
• Winemaking: Cold maceration: 3 months at 8-10°C. Fermentation (selected yeasts): 10 days at 25°C. Maceration: 25-30 days at 20°C. 100% natural malolactic fermentation.
  
• Aging: Barrel: 100%, 12 months in French oak barrels of second and third use. Bottle: 6 months.