Description:

A wine filled with emotions, difficult for us to part with: it was harvested alongside friends, immediately after selling the family winery and vineyard. 3 days after our return from Boston where our oldest son Santiago, 4 years old at the time, underwent heart surgery, and Felipe, who was 2 years old, undergoing chemotherapy treatment. It is a symbol of perseverance and rebirth from the ashes.
It was an amazing year in Uruguay, among the best along with 2015. When we returned from our trip the grapes were ready: seeds completely mature, cigar toned with a taste of walnut. A juicy and tasty pulp with a perfect balance between sweetness and acidity. The skin was free of pyrazines, colorful when chewed alongside with fine and mature tannins. We got in touch with our friends in order to help us with the harvest. Héctor Stagnari and his wife Virginia lent us crates and a tank without hesitation. On Sunday, March 13th 2011, we expected 20 friends who had confirmed they would help us. We hired a reefer truck to transport the grapes to H. Stagnari's winery.

Over 60 friends of different stages of our lives showed up, a preschool teacher, childhood neighbors, lifelong friends and people we had recently met, relatives of friends, former co-workers, acquaintances from the Ministry of Labor, people who traveled long distances in order to be there for us.

We harvested 1.4 hectares of high density Tannat and Merlot, they were put into the crates and packed onto the truck. It was almost a party, one of the most fun and enjoyable harvests we can recall. The grapes remained in the truck until the following Tuesday, no grape selection was needed.

It underwent a pre-fermentative maceration for a week. The fermentation swiftly began, with native yeasts. It was kept cool by adding water around the tank, with daily pumping. At the end of the alcoholic fermentation, we kept the moist cap in contact with the wine for an extended period of time, with brief daily pumping. The maceration lasted a total of 48 days.

When Felipe´s chemotherapy treatment finished, towards the end of October 2011, we bottled a few liters as a matter of celebration. It was such an exceptional wine that we decided to bottle it. A friend made his bottling machine available to us in order to use it. Together with him and our karate friends, we packaged Equilibrio 2011 in November. It was tannic wine, practically undrinkable, however we felt it was perfect.

9800 bottles of an aged, modern red wine, are produced without passing through barrels, highlighting the quality of the calcareous clay soil of southern Uruguay. A potent and highly drinkable wine was the result of harmonizing the structure of Tannat and the fleshiness of Merlot. Nowadays, even years later, it maintains an incredible freshness, with so much more yet to give.

It must be served between 16 to 18 ºC, due to its high alcohol content. It must be allowed to breathe for a couple of hours. Crystals were formed in the bottle which you must avoid serving. It's a wine to accompany a meal, not to drink on its own. It pairs perfectly with fruits, raisins, quince jelly, blue, matured and hard cheese, pasta with strong sauces, bluefish and roasted meats. It combines very poorly with chicken or mixed nuts because it exaggerates astringency and dries the mouth.

Presentation: It can be personalized as a gift in leather or wood.

Description:

2015 was one of the best years of the last two decades, due to the rain and sun conditions throughout the season. The Merlot is trimmed, thinned and uprooted from the high density espalier, resulting in 6.000 kg per hectare of exceptional grapes. The grapes are harvested by hand, and cooled in a reefer at 2ºC for 24 hours. In the winery, we select the clusters and grapes, then they are crushed and placed in a tank, where they bleed as much as possible, remaining the peels, seeds, pulp and a minimum trace of juice. We harvest the Tannat, selecting the clusters and grapes, adding them to the Merlot must, without being crushed or bleed. They are left to macerate below 10 ºC and fermentation begins at controlled temperatures with delicate and prolonged pumping, almost 10 times more than usual. Once fermentation is complete, it is left macerating again for a total of 68 days, more than twice the usual time. This is carried out only by two people, adjusting the protocol 2 times a day depending on the morning and afternoon tasting schedule.

Afterward, it is transferred to French, American and Hungarian oak barrels, where it remains for different lengths of time depending on the characteristics each one develops. Once this period is complete they are tasted, looking for the best proportion possible. Then the wines are properly combined adding 2% of Malbec from a century old vineyard, to be eventually bottled.

Results: A smooth and peculiar wine, that can be enjoyed at a party or at dinner, was achieved. Paired excellently with roasted lamb or stew. When taken lightly without much contemplation, it seems lean and delicate, whereas if it is analyzed and tasted correctly, it proves all its full aging potential, its firm tannins and it becomes a profound and complex wine. In March 2019, this wine was awarded a Double Gold Medal for wines above the 100 USD price point, at the largest international wine event in Asia (Sakura Awards).

Description:

2018 was a year of extreme drought, it almost hadn't rained during spring, the growth remained too short, there was a lack of leaves needed to reach the required minimum for a bunch to mature properly. On a regular year at Los Nadies after three cluster thinning instances, 65% of them are discarded. In 2018, 95% of the clusters were discarded, ensuring the proper maturity of the fruit. The maturity was uneven, yet with good skins, but not seeds, the grape berries dehydrated quickly. By the time of the harvest, the grapes were raisins. Native yeasts fermented the hyper concentrated sugary must in a stainless steel tank obtaining a liqueur wine with an alcohol content of over 18%. After more than a 180-day maceration process, the results were placed in two American oak barrels where it completed fermentation in September.

By the end of 2019, we sought to integrate those barrels into a blend that represents how interesting the year was. Thus a young, stylized and vibrant wine was selected, which represents the typical Uruguayan Tannat. Equilibrio 2018 is the result of a year's worth of consecutive trials.

Results: highly stable, dark in color, with thick tears running down the glass, the oxidation of the Tannat liqueur becomes visible at the meniscus. It is perceived as sophisticated, with a hint of licorice notes and a unique complexity to the sense of smell, sensing Tannat's typical identity.

Only 2500 bottles went up for sale due to the decreased output, 900 of them were already claimed since day one.

Description:

Description: This 2015 Champagne Extra Brut sought to be the noblest of traditional French wines attainable in Uruguay with a touch of modern freshness. This is a 60% Chardonnay and 40% Viognier-based Champagne, that ferments in the bottle a second time, aged in contact with the lees for over 50 months. It was intended as a sparkling wine that can be drunk on its own, along with a meal or even a cigar. It is 100% for connoisseurs therefore only 200 bottles are produced. Disgorged upon request. Combines incredibly well with aged, blue and goat cheeses, mixed nuts, lobster, crab, oysters and caviar. We shall continue this line, each time attempting to be more noble and traditional, utilizing oak barrels and allowing for longer periods of time in contact with the lees.

Description:

This 2018 Brut Nature Champagne blends traditional winemaking techniques with modern tastes. Its sophistication and exceptional character can be appreciated by wine connoisseurs as well as rookies. It is an entirely gastronomical, premium sparkling wine, which can be enjoyed accompanied by a meal, from entrée to dessert, and even after dinner. The base wine is a traditional 80% Chardonnay, 20% Pinot Noir, which undergoes a second corked fermentation (unlike plastic or crown caps generally used worldwide), followed by a 20 month aging period on lees. This gives it a unique taste that stands out in comparison to other sparkling wines in the market, and is sure to leave a long lasting impression.

Ideally paired with fresh seafood, salmon, paella and aged soft cheeses. It is a perfect combination to satisfy both, traditional and commercial tastes.

Keeping the ancient Galician traditions, this liquor is produced by collecting aromatic substances that are left in the grape skin. As these are highly volatile components, they are carefully selected by means of evaporation and subsequent condensation. Fresh marc is triple-distilled. First in a copper still, then followed by a second and third distillation, in stainless steel still. It is then cut in order to achieve its desired taste with underground water. For the last instance, it is aged in barrels, French and American oak of first use, for two years

The result is a young, metallic-colored, crystalline, deeply delicate aromatic and floral eau-de-vie.

It is served at -15 C, as an after-dinner drink, either in a tulip glass or as a shot. It can be paired with coffee or added to coffee grounds residue while still hot. Check for limited versions.

Keeping the ancient Galician traditions, this liquor is produced by collecting aromatic substances that are left in the grape skin. As these are highly volatile components, they are carefully selected by means of evaporation and subsequent condensation. Fresh marc is triple-distilled. First in a copper still, then followed by a second and third distillation, in stainless steel still. It is then cut in order to achieve its desired taste with underground water.

It is served at -15 C, as an after-dinner drink, either in a tulip glass or as a shot.