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Eduardo Soler started Ver Sacrum in 2012 after spending some time in the Gredos, in Madrid, and falling in love with the mountain Garnacha. His idea is to make fresh wines from Rhone varietals, with lower alcohol and lighter skin contact, not exactly what Argentina has been known for. His wines ferment from native yeasts and there are no corrections, no filtration, or pump overs.
70% Garnacha, 15% Syrah, 15% Monastrell from Los Chacayes in Valle de Uco.
