Winery / Producer: Las Estelas (Terroir identity project led by Estela Perinetti).

Specific Origin: El Cepillo District, San Carlos, Uco Valley, Mendoza, Argentina.

Varietal Composition: 100% Cold Climate Cabernet Sauvignon.

Terroir and Soils: Alluvial origin with sandy-loamy matrix and deep layers of calcareous deposits, essential for tension and mineral finesse on the palate.

Vinification and Aging: Selective manual harvest in 12 kg boxes. Very careful destemming. Cold pre-fermentative maceration and traditional fermentation in small stainless steel tanks. Noble and integrated aging in medium-toasted French oak barrels to shape the structure, completed with subsequent bottle aging.

Style: Full-bodied red, with excellent linear structure, fresh, with a spicy-mineral profile, extremely elegant and with great longevity.

Alcohol Content: 14.3% Vol.

Capacity: 750 ml bottle.

SKU: ARG-ESTELAS-LETICIACS-750

Appearance: Presents an imposing, dense, and brilliant deep ruby red color with subtle dark garnet nuances of high intensity. Its clarity is optimal and it displays a sumptuous, viscous tear that falls rhythmically and slowly.

Nose: High aromatic intensity, complex, and superbly distinguished. It first unfurls rich notes of wild black fruits such as currants, blackberries, and ripe cassis, majestically blending with elegant hints of roasted red pepper, ground black pepper, and balsamic notes. When swirled, tertiary layers of graphite, truffle, bitter cocoa, cedar, and strands of blond tobacco emerge from its noble aging.

Palate: Regal, firm, and vertically present on entry. On the palate, it is sumptuous, with an impeccable backbone and admirable tannic texture; its tannins are incredibly polished yet structured, with the distinctive calcareous grain of El Cepillo. Its natural acidity is vibrant and refreshing, giving it a masterful balance that leads to a dry, long, stately, and extremely persistent finish with spicy and mineral memories.

High-End Gastronomic Pairing: Due to its superb structure, rich tannic load, and linear freshness, Leticia Cabernet Sauvignon demands culinary preparations of great weight and intensity, optimal in high-quality proteins and fats. It is the definitive companion for premium cuts of red meat with excellent marbling such as Rib Eye, New York, or Tomahawk cooked over direct heat with hard woods. It pairs masterfully with game meats such as venison loin in pepper sauce, duck magret with balsamic reductions, or wild boar stew. It impeccably accompanies slow-cooked preparations such as oxtail, oven-braised ribs, or well-seasoned ossobuco with aromatic herbs. It stands out spectacularly with platters of mature and intense cheeses (Parmigiano Reggiano, aged Gouda, cured Manchego) and fine cold cuts. In contemporary Mexican cuisine, it expertly embraces sumptuous dishes such as Oaxacan black mole or grilled picaña tacos with a dried chili crust.

Suggested Moments:

• Gourmet Collection Barbecue: Elevate the weekend barbecue with discerning partners or friends. The firmness of its polished tannins meticulously cuts through the fat of the best cuts, cleansing the palate and enhancing the smoky notes of the grill.
  
• Grand Gala Family Meal: The flagship bottle chosen to be placed at the center of the table during the most momentous festivities of the year (Christmas, New Year), adding distinction and generating collective admiration.

What characterizes the aromatic profile of Leticia Cabernet Sauvignon compared to warmer regions?

Coming from El Cepillo, a cold climate terroir in the Uco Valley, the ripening is much slower. This avoids the heavy, sweet jam notes common in low, warm areas, instead favoring aromas of crisp fresh black fruits (cassis), fine balsamic notes, mineral hints of graphite, and a subtly elegant and aristocratic roasted red pepper note.

How does the calcareous soil of El Cepillo influence the structure of this wine?

Alluvial soils rich in calcium carbonate deposits impart a unique character to the Cabernet Sauvignon tannins. Instead of being aggressive or astringent, the limestone gives them a very fine granular texture (similar to chalk), providing a chalky sensation in the center of the mouth, great linearity, and unmatched mineral liveliness.

Is it advisable to decant this wine before consumption?

Yes, as it is an ultra-premium red with great concentration, structure, and significant phenolic load, it is strongly advisable to decant it slowly for 45 to 60 minutes before serving. This allows the wine to come into contact with oxygen, fully open up, and express all its subtle layers of graphite, spices, and cocoa with total clarity.

What is the ideal serving temperature and its cellaring potential?

To appreciate its imposing volume, linear freshness, and complex spicy notes in a balanced way without the alcohol standing out, it should preferably be served between 16°C and 18°C (61°F and 64°F). Thanks to its impeccable calcareous acidity and formidable tannin structure, it has an extraordinary cellaring potential of 10 to 15 years, if stored horizontally.