Punta Pays is a partnership between T. Edward and one of our closest friends, Finca Abril. Finca Abril was founded in 1996 by a husband and wife team in the Uco Valley. Finca Abril sourced fruit from the mid-elevation plots of La Consulta subzone that catch the maximum daylight hours but still benefit from the cooler breezes. These vines are irrigated by the Tunuyan river with tributaries of snow meltwater that comes down from the San José volcano. The grapes are picked by hand and placed in 20 kg plastic boxes. Once in the Finca Abril winery, the boxes are emptied on a selection table and the bunches and individual grapes that aren’t in optimal conditions are discarded from the production process. The clusters are destemmed and the grapes are stored in stainless steel tanks for 72 hours at between 8 and 10°C in order to obtain the highest extraction of aroma and color before alcoholic fermentation. After maceration, the temperature is raised to 16°C and selected yeasts are added to start the alcoholic fermentation, which occurs at around 24-25°C over 10 days. Once the alcoholic fermentation has finished, the malolactic fermentation takes place.