Expertly crafted and harmoniously blended, Finca Mangato’s ‘Leticia’ Cabernet Cabernet offers a unique and balanced flavour profile. From the notes of hibiscus flowers and spice on the nose to the plump cassis and juicy redcurrant on the palate, each sip is a delightful experience. A fantastic value wine that punches well above its price point.

A blend of 70% Cabernet Franc with 30% Cabernet Sauvignon. Intriguingly, 70% of the Cab Sauv parcel is co-fermented with the Cab Franc, and the remaining 30% of Cab Sauv is aged for 9 months in second use French oak.

Leticia, which means Joy in Latin, is the name of one of winemaker Estela Perinetti’s Daughters, with the range inspired by her frank and genuine laugh and her refreshing gaze.

About the Producer

Introducing Estela Perinetti and her wonderful wine range known as Las Estelas. Estela was one of the first of South Americas rapidly growing family of women winemakers. She spent more than two decades heading up some of Catenas most high-profile winery projects and she has been very much in demand as one of Mendozas leading consultants since. Las Estelas is her baby!

The story begins in the early 1940s when Estelas grandfather, Dr. Hector Perinetti, son of an immigrant from Piedmont, purchased a piece of land in Tupungato and planted Semillon. (At that time this area was considered too cold for red grapes!) When aged just two years old his eldest son, Hector Junior, named the vineyard Finca Mangato.

As these vines became old and increasingly non-viable in the 1990s, Estela and her mother Estela Armando, also a winemaker! decided to grub up the Semillon to plant red varietals such as Malbec, the Cabernets Sauvignon and Franc, and Merlot and Syrah, and these vines form the basis of Las Estelas today.

Vist the Las Estelas Website

Vineyard and Winery

The Cabernet Franc and Cabernet Sauvignon grapes come from Finca Mangato locatedin El Peral, Tupungato at 1200 meters above sea level. The vineyards are around 14 years old planted on shallow sandy loam soils with boulder subsoils.

Both the Cabernet Sauvignon and Cabernet Franc were partially co-fermented, with fermentation onspecially selectedyeasts, at relatively low temperatures for 12 days in stainless steel tanks.30% of the Cabernet Sauvignon was aged in second-use French oak barrels for 9 months.