Chateau 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 Pinot Noir 2024 – TS
Province: Mendoza
Region: Uco Valley
Subregion: Ancón, La Carrera
Elevation: 1450 masl
Varietals: Pinot Noir
Vineyard size: 110 Ha
Vineyard age: From 1970 to 2011
Irrigation: Flood and drip
Soil composition: Sandy loam with calcium carbonate
Training system: VSP (Vertical Shoot Positioning) and Pergola
Harvest date: 08/03/2024 to 24/03/2024
Viticulture type: Traditional
Vinification and Aging
Whole cluster, yes/no/percentage: 10 to 30% whole cluster
Yeasts: Indigenous
Fermentation vessel: Stainless steel
Maceration technique: 1 pump-over per day, 20 days post-fermentation maceration
Fermentation temperature: Uncontrolled
Fermentation duration: 10–15 days
Malolactic fermentation: Yes
Aging vessel size/material: 225 L / 500 L oak barrels and 5200 L stainless steel
Barrel age (if oak): New
Barrel type and cooperage: 225 L & 500 L / Damy – Fraicheur – Billon – Seguin Moreau
Aging time in vessel: 6 months in barrels & stainless steel + 6 months in stainless steel
Bottle aging time: 7 months
Analytical Data
Alcohol: 13 % v/v
pH: 3.80
Residual sugar: 0.97 g/l
Acidity: 4.6 g/l
Sulfites: 25 Total
Winemaker: Emiliano Turano Ochoa
Consulting Winemaker: Juan Pablo Michelini
Viejas Viñas Sauvignon Blanc 2024 – TS
Province: Mendoza
Region: Uco Valley
Subregion: Ancón, La Carrera
Elevation: 1450 masl
Varietals: Sauvignon Blanc
Vineyard size: 110 Ha
Vineyard age: 1970, grafted in the 1990s
Irrigation: Flood irrigation
Soil composition: Sandy loam with calcium carbonate
Training system: Pergola
Harvest date: 05/03/24
Viticulture type: Traditional
Vinification and Aging
Whole cluster, yes/no/percentage: Whole-cluster pressing
Yeasts: Indigenous
Fermentation vessel: Stainless steel and French oak
Maceration technique: None
Fermentation temperature: Uncontrolled
Fermentation duration: 6–9 days
Malolactic fermentation: Yes
Aging vessel size/material: 225 L barrels and 500 L stainless steel
Barrel age (if wood): New
Barrel type and cooperage: 225 L / Damy – Billon – Mastrobottaio
Aging time in vessel: 3 months in barrels & stainless steel + 3 months in stainless steel
Bottle aging time: 12 months
Analytical Data
Alcohol: 12 % v/v
pH: 3.2
Residual sugar: 1.8 g/l
Acidity: 7.6 g/l
Sulfites: 43 Total
Winemaker: Emiliano Turano Ochoa
Consulting Winemaker: Juan Pablo Michelini