Carmelo Patti was an important force for the rebirth of fine wine production in Mendoza in the eighties and to this day is one of the most respected enologists and winemakers in the country. His winemaking style is as unique as his character; no consultants, no manipulation, no pretentions
His style is singular and nearly anachronistic – favoring a classical, “naked” approach over huge, heavily oaked fruit in his wines. He also releases them only when he deems them “ready” with wines – typically 5 years after harvest at the earliest.
All wines are made naturally, with no chemical additives and only native yeast.
While under the radar in the United States, Carmelo Patti is very well known throughout Argentina for this “cult” Cabernet Sauvignon bottling.
This single vineyard Cabernet from Perdriel is more European in style than most examples you will find there, the result of vineyard work that favors balance and finesse over power, native yeast fermentation, traditional elevage, and extended aging in bottle prior to release.
Fermented/aged in concrete for 12 months and then moved to neutral French oak for 12 additional months. Unfined and unfiltered. Aged in bottle five years before release.
