Château d’Ancón
La Bodega Bombal, fundada en Guaymallén, en 1914, tenía capacidad para elaborar 10 millones de litros por año y por su volumen era una de las más importantes de la Argentina. Su fuerte eran los vinos de mesa, pero también cultivaban variedades más cuidadas. Por esta razón, decidieron concentrarse en la calidad y producir vinos propios exclusivos bajo la marca Château d’Ancón.
Hoy, con 100 hectáreas de vides, Ancón es la única Estancia que produce y elabora sus propios vinos. La producción de pequeña escala la transforma en una bodega boutique, produciendo vinos de alta calidad, cultivando las uvas y procesándolas dentro del mismo predio.
Ancón Chardonnay 2024 – TS
Province: Mendoza
Region: Uco Valley
Subregion: Ancón, La Carrera
Elevation: 1,450 masl
Varietal: Chardonnay
Vineyard size: 110 ha
Vineyard age: 1970–2015
Number of plants per hectare: –
Yields: –
Irrigation: Flood irrigation and drip irrigation
Soil composition: Sandy loam with calcium carbonate
Training method: VSP (espaldera) and pergola
Harvest date: March 6–19, 2024
Type of viticulture: Traditional
Winemaking and ageing
Whole cluster: Whole cluster press
Yeast: Native
Fermentation container: Stainless steel and French oak
Maceration technique: None
Fermentation temperature: Uncontrolled
Length of fermentation: 15–25 days
Malolactic fermentation: Yes
Size/material of the aging container: 225 L & 500 L barrels + 5,200 L stainless steel tank
Age of container if wood: New
Type of barrels / Cooperages: Damy – Fraicheur – Billon – Mastrobottaio
Time of aging in container: 6 months in barrels and stainless steel + 6 months in stainless steel
Time of aging in bottle: 4 months
Analytical data
Alcohol: 12.3% v/v
pH: 3.45
Residual sugar: 5 g/L
Acidity: 5.14 g/L
Sulfites: 70 mg/L total
Winemaker: Emiliano Turano Ochoa / Juan Pablo Michelini
Retail price: 120 usd
Ex cellar price: 40 usd
Province: Mendoza
Region: Uco Valley
Subregion: Ancón, La Carrera
Elevation: 1450 masl
Varietal: Pinot Noir
Vineyard size: Differents single plots
Vineyard age: Parrales from the 70´s grafted in the 90´s
Number of plants per hectare:
Yields: 150 qq/Ha
Irrigation: flood irrigation
Soil composition: deep silt loam rich in calcium carbonate
Training method: Parral / Pergola
Harvest date: 14 y 21/03/2024
Type of viticulture: Traditional
Winemaking and ageing
Whole cluster: 0 – 30%
Yeast: Natives
Fermentation container: Stainless steel
Maceration technique: 25/30 days post-fermentation maceration
Fermentation temperature: 15 – 30 °C
Length of fermentation: 6-9 Days
Malolactic fermentation: yes
Size/material of the aging container: 225/500/2000 wood and steel
Age of container if wood: New
Time of aging in container: 10 months
Time of aging in bottle: 4 months
Analytical data
Alcohol: 12.6 %
Ph:3.8
Residual sugar: 0,55 g/L
Acidity: 4,8 g/L
Sulfites: 9 Free / 38 Total
Winemaker: Emiliano Turano Ochoa / Juan Pablo Michelini
Retail price: 54 usd
Ex cellar price: 18 usd