Onofri Alma Gemela Carbonic Maceration Garnacha

Mariana Onofri, sommelier and winemaker, and Adan Giangiulio, viticulturist, are from Lavalle, one of the oldest wine growing regions north of Mendoza. In 2014 they started Onofri Wines, a boutique winery project that focuses on sustainable farming and minimal intervention winemaking. Their goal is to produce wines which are the result of micro-vinifications, making in an artisanal way. Rescuing old vines, historical regions and grape varieties, as well as innovating with grapes that display a great adaptation in Mendoza. Re-crafting an 80 year old vineyard in 2018 with Garnacha, which they manage organically.

• Making the wine using carbonic maceration. Whereby carbon dioxide is added to a sealed vat of whole bunches of grapes, triggering an intracellular fermentation
• This technique produces light wines, with a vibrant colour, bright primary fruit aromas and flavours, and light, soft tannins. The wine does not undergo either malolactic fermentation or oak ageing, so as to preserve the fresh fruit characters
• Expect aromas and flavours of red cherry, raspberry, sage, thyme, lemon balm, and black pepper

Onofri Alma Gemela Carbonic Maceration Garnacha pairs well with charcuterie, spiced barbecued meats and vegetable grills, or a caprese salad.