# Flight of the Condor Cabernet Sauvignon (NV)

- **Producer:** Permasur S.A.
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, blackcurrant, blackberry, bell pepper, black pepper, herbaceous, vanilla, cloves, cedar, dried fig, prune

## About this wine

Flight of the Condor is produced by Permasur S.A., the corporate entity associated with Finca Decero, founded from scratch by Swiss entrepreneur Thomas Schmidheiny in the high-altitude terroir of Mendoza, Argentina. The wine pays homage to the majestic Andean condors that soar above the mountain vineyards. Sourced from exceptional vineyard sites across Mendoza, including historic old-vine parcels in Agrelo within Luján de Cuyo as well as high-altitude plots in the Uco Valley, this bottling highlights Argentina's unique mountain viticulture and diverse microclimates.

## Interesting facts

- Inspired by the majestic Andean condor soaring over high-altitude Argentine vineyards.
- Combines fruit from historic Luján de Cuyo vines over 100 years old with high-elevation Uco Valley sites.
- Produced by Permasur S.A., created on virgin land in Agrelo by Swiss entrepreneur Thomas Schmidheiny.

## Food pairing

The firm tannins and lively mountain acidity of this Cabernet Sauvignon cut through rich, savory animal fats in grilled steaks and roasted lamb. Robust dark fruit and earthy complexity pair seamlessly with rich reductions, game meats, and aged hard cheeses, enhancing savory Umami elements.

## Wine making process

Grapes are harvested from sustainably farmed vineyards situated between 900 and 1,100 meters above sea level, watered by glacial meltwater aquifers. Upon arrival at the winery, the fruit undergoes four to five days of pre-fermentation cold maceration to extract vibrant color and primary aromatics. Alcoholic fermentation takes eight to ten days in temperature-controlled stainless steel tanks, followed by full malolactic fermentation. The wine is then aged with select French and American oak contact to add structural complexity and subtle spice without obscuring pure fruit expression.