Perro Callejero Cabernet Franc
Perro Callejero (the stray dog) is faithful… to his convictions. Guided by his accurate nose, he faces day after day his destiny and will seek his golden bone till the end. Don’t try to tame him…he is his own master.
The wine is made with hand-harvested grapes from two terroirs (50% from the Agrelo estate, 50% from El Manzano) at different dates in order to find the ideal ripeness and expression. Each component is then elaborated separately. The fermentation takes place in French oak barrels and concrete tanks, at low temperatures (around 23ºC), with indigenous yeasts, therefore achieving a great expression and complexity of aromas. The extraction processes are done manually by pisage – grapes crushed underfoot.
Each Cabernet Franc component is aged in French and American oak barrels for 6 to 8 months and the best barrels selected to make the final blend.
Dark red color. Elegant on the nose, with red and black fruit aromas and hints of mint. On the palate it shows plenty of damson fruit and is well balanced with a long smooth finish.
About the Producer
2002 was the big date for the Millán family in the wine business, they bought their first winery ‘Toneles’ – built in 1922 but completely abandoned for 35 years. José Jesús Millán and his family committed to restore and upgrade it to a “state of the art winery”. In 2008 the government gave the refurbished Toneles “Heritage of Mendoza” status.
2009 was the beginning of Mosquita Muerta Wines. “Mosquita Muerta” is an expression in Spanish which is used to describe a person with little potential for success who ends up accomplishing a remarkable feat. J J Millán chose this name for his project to mock those in the region who doubted of his potential as a wine business entrepreneur. Around 70% of Mosquita Muerta’s production is sold in Buenos Aires.
The main concept is to create Premium Blends from either different varietals, or single varietals from different estates. Vineyards located in the most important wine areas of Mendoza: Uco Valley, such as Gualtallary, Altamira, Los Árboles and Chacayes; and Lujan de Cuyo such as Perdriel, Vistalba and Agrelo. Winemaker Clara Roby (formerly with Montes) uses multiple fermentation and aging techniques to deliver stunning hand-crafted wines.
Millán are focussed on sustainability during the whole production process. From the start – in the vineyards drip irrigation is installed in order to use as little water as possible; to the finish – they have changed all bottles of entry levels and mid tiers to light-weight bottles of 410g. The Millán family is committed to CSR (Corporate Social Responsibility) programs.
They are about to release their first organic wine. All are suitable for vegans, with most being vegan certified.