Province: Mendoza
Región: Valle de Uc
Subregión: Los Árboles, Tunuyán
Elevación: 1400 msnm
Varietals: 100% Chardonnay
Tamaño del viñedo: 80 ha pero solo 8 ha de chardonnay
Vineyard age: 18 years old
Si es un solo viñedo el número de plantas por hectárea: 4500 plantas
Yields: 7 tn/ha
Irrigation: drip irrigation
Composición del suelo: Suelo aluvial poco profundo con rocas sedimentarias (incluida la piedra caliza). Baja retención de humedad con escasa materia orgánica.
Training method: high trellis
Fecha de cosecha: 28/02/2019
Type of viticulture: conventional

Winemaking and ageing
Racimo completo, sí/no/porcentaje: Prensado a racimo entero sin uso de anhidrido sulfuroso, es decir, técnica oxidativa.
Yeast: selected
Contenedor de fermentación: tanque de acero inoxidable y barricas de 500lts
Maceration technique: n/a
Temperatura de fermentación: entre 12º y 18°C
Length of fermentation: 21 days
Malolactic fermentation: no
Tamaño/material del contenedor de envejecimiento: barricas de 225 y 500lts de origen Borgoña
Age of container if wood: 20% new and the rest from 2nd to 4th use
Tipo de barrica y tonelería: barricas de roble francés de origen Beaune (Borgoña) de tonelerías como Taransaud, Quintessence y Meryeux.
Time of aging in container: 12 months
Time of aging in bottle: almost for 2 years

Analytical data
Alcohol: 13,9 %
Ph: 3,41
Azúcar residual: 1,0 g/l
Acidity: 6,5 g/l
Sulfites: yes

Winemaker: Santiago Mayorga

Province: Mendoza
Region: Uco Valley
Subregion: Tupungato, Gualtallary
Elevation: 1200-1300 masl
Varietal: 100% Malbec
Vineyard size: 40 Ha of different variety
Vineyard age: 20 years old
Number of plants per hectare: 4.500 plants / ha
Yields: 7 tn/ha
Irrigation: drip irrigation
Soil composition: sandy soil with presence of sedimented gravel with limestone deposits. It is deep but with little water retention.
Training method: high trellis
Harvest date: 08th March 2021
Type of viticulture: conventional

Winemaking and ageing
Whole cluster: 10%
Yeast: selected
Fermentation container: stainless steel tank
Maceration technique: maceration with gentle pumping over by stomping
Fermentation temperature: 23°C to 27ºC
Length of fermentation: between 14 and 21 days
Malolactic fermentation: yes
Aging container size/ material: 225 and 500 liters barrels and amphorae
Age of container if wood: 16,33% 1st usage, 2,04% 2nd usage and 14.29% 3rd usage
Type of barrel and cooperage: 225 barrels from cooperages such as Taransaud, Boutes, Sylvain, Quintessence, Mercurey, Barons among others
Time of aging in container: 12 months
Time of aging in bottle: 8 months minimum

Analytical data
Alcohol: 14,5%
Ph: 3,6
Residual sugar: 1,8 g/l
Acidity: 5,9 g/l
Sulfites: yes

Winemaker: Santiago Mayorga