Product Information
Stratus, a Latin word meaning "layers", is a captivating blend belonging to the Uco Valley. It is a kaleidoscope of distinctiveness, where each layer unravels the rich narratives of soil, time, and the boundless spirit of terroir. 65% Malbec, 15% Cabernet Sauvignon, 10% Cabernet Franc y 10% Merlot.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Features
Suitable for vegans
Country of origin
Argentina
Nutritional data
| Typical Values | (100 ml) |
|---|---|
| E = | 355 KJ / 85 Kcal |
Package type
Bottle
Other Information
Distributor:
CYT UK,
Oxfordshire
0X33 1ER,
UK.
CYT UK,
Oxfordshire
0X33 1ER,
UK.
Allergen Information
Contains Sulphur Dioxide/Sulphites
Contains Sulphites
Contains Sulphites
Dietary Information
Suitable for Vegans
Brand
Trivento
Return to Address
CYT UK,
Oxfordshire
0X33 1ER,
UK.
www.trivento.com
Oxfordshire
0X33 1ER,
UK.
www.trivento.com
History
Founded in 1996, Trivento Bodegas y Viñedos has created an ample portfolio of wines distinguished for preserving the character of the Mendozan terroir. A consistent award winner, recognised at international contests and within the wine industry publication alike. Stratus, a Latin word meaning 'layers'. Each layer of this wine unravels the rich narratives of soil, time and the boundless spirit of terroir.
Agent
Concha y Toro UK Ltd
Grape variety
Malbec, Cabernet Sauvignon, Cabernet Franc, Merlot
Current vintage
2022
Regional information
Trivento Status comes from three vineyards located in micro regions of Paraje Altamira at 1,070 masl, Los Chacayes at 1,072 masl and Gualtallary at 1,142 masl, in Uco Valley, Mendoza.
Alcohol by volume
14.5
Units
10.9
Producer
Trivento Bodegas y Viñedos S.A.
Winemaker
German Di Cesare
Vinification details
The grapes were hand harvested between the 10th March & 10th April, then sorted and destemmed. Gentle roll crushing was used to extract the juice. Five days cold maceration before fermentation at 8C. Alcohol fermentation took place in stainless steel tanks for 15-17 days at a controlled temperature of 24-27C. Select yeasts were used: Saccharomyces Cerevisiae (Bayanus). Post-fermentation maceration for 5 days. Racked directly to barrels. 100% natural malolactic fermentation.
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