Château d’Ancón
En la histórica Estancia Ancón, en La Carrera (Tupungato), Château d’Ancón es pionero de la vitivinicultura de altura en Argentina: ya en 1945 elaboraba vinos que reivindicaban los 1.400 msnm como sello de identidad. Fundado en 1933 por la familia Bombal, el Château conjuga legado patrimonial, hospitalidad refinada y una bodega que elabora exclusivamente con uvas propias.
Los viñedos, con parras de los años 70 y espalderos posteriores, se asientan sobre suelos aluviales y eólicos con carbonatos. Allí nacen microvinificaciones de Chardonnay y Pinot Noir, que se expresan en partidas limitadas: desde el Ancón Brut Nature (Pinot Noir–Chardonnay) hasta etiquetas de viejas viñas y selecciones especiales (Gran Ancón). Vinos de baja graduación, frescos, de acidez natural y profundidad aromática, que traducen con pureza el carácter sobrio y sofisticado de La Carrera.
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