Trapiche Medalla

The Story Behind Medalla

In 1893, to commemorate the 100th anniversary of the winery, Trapiche held a contest for local artists in Mendoza. They called these individuals to create a lasting symbol to commemorate their shared commitment to excellence. Victor Grippo, a 43-year-old Argentine native from Buenos Aires, took to the challenge. A painter, engraver and sculptor (and to some, considered the father of conceptual art in Argentina). Grippo created and submitted a bronze Medallion to honor Trapiche and its incredible, 100-year success. After collecting the entries and reviewing the results, Trapiche chose Grippo’s medallion to adorn the first premium wine of Argentina, and were so inspired by his work they named the wine Trapiche Medalla.
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Trapiche Medalla Cabernet

Variety: 100% Cabernet Sauvignon

Vineyards: Grapes sourced from our vineyards in Cruz de Piedra and Luján de Cuyo.

Winemaking Process: Manual harvesting. Transport in small plastic boxes. Bunch selection. Destemming. Berry selection. Cold maceration at 50° F during 48 hours. Addition of selected yeasts. Fermentation and maceration in small concrete vats, during a minimum of 25 days at 75°F – 77°F. Natural malolactic fermentations. Aged 18 months in new French Oak Barrels. Bottling. Bottling ageing.

Tasting Notes: Deep red color with violet hues, the tears formed in the glass show a well-structured wine. Complex aromas with notes of plum jam, green pepper, raisins, tobacco and a delicate touch of oak. Well rounded, very persistent in the mouth with soft and ripe tannins.

Pairing: Ideal to serve with all kinds of red meats, cheeses and pasta with well spiced sauces.


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Trapiche Medalla Malbec

Variety: 100% Malbec

Vineyards: Grapes sourced from our Vineyards in Tupungato, Uco Valley situated between 3.500 and 4.000 ft. above sea level.

Winemaking Process: Manual harvesting. Transport in small plastic boxes. Bunch selection. Destemming. Berry selection. Cold maceration at 50° F during 48 hours. Addition of selected yeasts. Fermentation and maceration in small concrete vats, during a minimum of 25 days at 75°F – 77°F. Natural malolactic fermentations. Aged 18 months in new French Oak Barrels. Bottling. Bottling ageing.

Tasting Notes: Intense purple with violet reflections. Concentrated aromas of red berries, plums, cherries and raisins, highlighted by notes of toast, coconut and vanilla from aging in new French oak barrels. In the mouth the wine reveals its best attributes with a sweet entry, soft and intense tannins that give creaminess, volume and meatiness. The flavors of ripe fruit stand perfectly amalgamated with spicy and smoky wood, leaving a pleasant and persistent finish.

Pairing: Typical Argentine dishes: grilled meats, to the dough or clay oven. Stews and smoked meats
 
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