Descendientes de Viticultores de Montaña
En las laderas del Valle de Uco, donde la montaña impone su propio ritmo, Descendientes de Viticultores de Montaña expresa la herencia de trabajo y resistencia de la familia Michelini. Conducido por Paula Michelini y Franco Galigniana, el proyecto honra la tradición vitícola con una mirada contemporánea y sincera.
Los viñedos de altura, cultivados bajo condiciones extremas, dan origen a vinos de frescura, tensión y carácter, que hablan de fidelidad al paisaje y a lo auténtico. Cada botella busca transmitir la memoria andina y la energía inalterable de la montaña
Descendientes de Viticultores de Montaña Cabernet Franc 2023 – TS
Province: Mendoza
Region: Tunuyán
Subregion: Villa Seca
Elevation: 1,100 masl
Varietal: Cabernet Franc
Vineyard size: 8 ha (0.154 ha used for this wine)
Vineyard age: 11 years
Number of plants per hectare: 4,700
Yields: 10,000 kg/ha
Irrigation: Drip irrigation
Soil composition: Glacial deposits covered by layers of alluvial material
Training method: VSP (espaldera)
Harvest date: March 7, 2023
Type of viticulture: Ecological & regenerative
Winemaking and Ageing
Whole cluster: 15%
Yeast: Native
Fermentation container: Concrete egg
Maceration technique: Maceration only during fermentation
Fermentation temperature: 25–30 ºC (uncontrolled)
Length of fermentation: 12 days
Malolactic fermentation: Yes
Size/material of the aging container: 12 HL French oak foudre
Age of container if wood: 2022, second use
Type of barrels / Cooperage: Untoasted French oak foudre – Mastrobottaio
Time of aging in container: 16–18 months
Time of aging in bottle: 10–12 months
Analytical Data
Alcohol: 13.2%
pH: 3.7
Residual sugar: 0.90 g/L
Acidity: 4.61 g/L
Sulfites: 43 mg/L (total)
Winemaker: Paula Michelini
Price:
Descendientes de Viticultores de Montaña Semillon 2022 – TS
Province: Mendoza
Region: Tupungato
Subregion: El Peral
Elevation: 1,100 masl
Varietal: Semillón
Vineyard size: 1 ha
Vineyard age: 120 years
Number of plants per hectare: 2,000–2,500 plants/ha
Yields: 2,000 kg/ha
Irrigation: Flood irrigation
Soil composition: Sandy loam with silt, stones, and gravel (rounded pebbles)
Training method: VSP
Harvest date: February 20, 2022
Type of viticulture: Sustainable
Winemaking and Ageing
Whole cluster: No
Yeast: Native
Fermentation container: Clay amphora
Maceration technique: 24-hour skin contact (pre-fermentation)
Fermentation temperature: 22–25 ºC (uncontrolled)
Length of fermentation: 7 days
Malolactic fermentation: Yes
Size/material of the aging container: 10 HL French oak foudre
Age of container if wood: 2022, first use
Type of barrels / Cooperage: Untoasted French oak – Mastrobottaio
Time of aging in container: 16–18 months
Time of aging in bottle: 1 year
Analytical Data
Alcohol: 12%
pH: 3.4
Residual sugar: 0.32 g/L
Acidity: 4.88 g/L
Sulfites: 38 mg/L (total)
Winemaker: Paula Michelini
Price: