Altar Uco is a continuous and eternal project. A constant search to achieve even more pure and delicate expressions of the terroir, which includes not only the place where the grapes are grown, but also man’s interpretation of that place.

In Altar Uco we boost and enhance the terroir. A human emotion invades the soil, the climate, the geography and the vines for the wine to be created.

Province: Mendoza
Region: Uco Valley
Subregion: Gualtallary
Elevation: 1.200 masl
Varietal: 100% Cabernet Sauvignon
Size of the vineyard: 3,9 ha
Vineyard age: 15 years old
Number of plants per hectare: 500 plants
Yields: 80 qq/ha
Irrigation: drip irrigation
Soil composition: soil with granite and calcareous stone
Training method: trellis
Harvest date: 12th of March 2021
Type of viticulture: organic

Winemaking and ageing
Whole cluster: no
Yeasts: native
Fermentation container : epoxy-less square cement pools
Maceration technique: skin contact for 10 days
Fermentation temperature : average 20°C
Length of fermentation: 10 days
Malolactic fermentation: yes
Aging container size/ material: concrete tanks
Time of aging in container: 5 to 7 months
Time of aging in bottle: 3 months

Analytical data
Alcohol 14%
Ph 3,78
Residual sugar: 1,96 g/l
Acidity: 5.58 g/l
Sulfites: 28 mg/l

Winemaker: Juan Pablo Michelini

Province: Mendoza
Region: Uco Valley
Subregion: Tupungato, Gualtallary & Villa Seca
Elevation: 1.200 masl
Varietals: Chardonnay 70% + Chenin 20% + Sauvignon Blanc 10%
Size of the vineyard: Chardonnay - 1,5 ha / Chenin – 3 ha & Sauvignon Blanc – 2,75 ha
Age of the vineyard: Chardonnay - 15 yo / Chenin - 75 yo/ Sauvignon Blanc - 15 yo
Yields: Chardonnay – 120 qq/ha / Chenin – 150 qq/ha / Sauvignon Blanc – 120 qq/ha
Irrigation: Chardonnay & SB - drip irrigation / Chenin - flood irrigation
Soil composition: Chardonnay - Deep compact soils composed of clay and sand / Chenin – Deep sandy soil / Sauvignon Blanc - Soil with granite and calcareous stone
Training method: Chardonnay & SB - Trellis / Chenin - Parral
Harvest date: 20th February 2019
Type of viticulture: ecological

Winemaking and ageing
Whole cluster: no
Yeast: autochthonous
Fermentation container : varieties are co-fermented in concrete eggs
Maceration technique : no maceration
Fermentation temperature: 18º - 20º C
Length of fermentation: 15 days
Malolactic fermentation: yes
Aging container size/material: French oak 500 liter barrels
Age of container if wood: from first to fourth use
Type of barrel and Cooperage: French oak barrels
Time of aging in container: the wine is aged biologically (with veil) for a 9 month period, then it is transferred to stainless steel tanks for 4 months
Time of aging in bottle: 8 months

Analytical data
Alcohol: 11,5%
Ph: 3,39
Residual sugar: 1,36 g/l
Acidity: 5,62 g/l
Sulfites: 68 mg/l

Winemaker: Juan Pablo Michelini