Canopus

This winery's vineyard is located in a quiet area in El Cepillo, Valle de Uco, with a clear view of the snowy Andes; it is a subregion of calcareous soils, extreme temperatures and erratic winds. Canopus oversees its ten hectares of vineyards by paying close attention to the many subtleties and nuances of the terroir, with the sole purpose of creating wines that have a distinct and natural character.

Canopus works on its certified organic vineyards using biodynamic processes, minimum intervention and a strong respect for the original conditions of each wine. Wines then follow their natural course in the winery, with no corrections or handling, and age in used French oak barrels, amphorae or ceramic spheres.

Y la Nave Va Sans Soufre Malbec 2023 – TS

Province: Mendoza
Region: Uco Valley
Subregion: El Cepillo
Elevation: 1.100 mts
Varietal: Malbec
Vineyard size: 8 hectares
Vineyard age: 15 years
Number of plants per hectare: 6.500
Yields: 3500 KG/h
Irrigation: yes. drip irrigation
Soil composition: rocky calcareous, limestone and sand
Training method: espaldero
Harvest date: march 7th
Type of viticulture: organic, biodynamic, conventional: organic certified (LETIS), Biodynamic certified (SPG Demeter)

Winemaking and aging.
Whole cluster: 20%
Yeasts: indigenous
Fermentation container: concrete eggs
Maceration technique: No pre-fermenting cold maceration.
Fermentation temperature: 23-25 celsius
Length of fermentation: 16 days
Malolactic fermentation: Yes (right after alcoholic fermentation)
Aging container size/ material: Clay amphora
Time of aging in container: 10 months
Time of aging in bottle: 1 year

Analytical data
Alcohol: 13.4%
Ph: 3.6
Residual sugar: 1gr
Sulfites: No added sulphites

Winemaker: Gabriel Dvoskin

Canopus Pintom Subversivo 2023 – TS

Province: Mendoza
Region: Uco Valley
Subregion: El Cepillo
Elevation: 990 msnm
Varietal : 100% Pinot Noir
Vineyard size: 0,3 ha
Vineyard age: 13 years old
Number of plants per hectare: 6.000 plants
Yields: 4.000 ht/ha
Irrigation: drip irrigation
Soil composition: calcareous, sand and alluvial rocks
Training method: double guyot and double cordon
Harvest date: 15th March 2023
Type of viticulture: organic (certified) and biodynamic

Winemaking and ageing
65% of the grapes are made as rosé, with direct press. The rest of the wine conferment in a whole cluster infusion (inside 50kg bags)
Whole cluster: yes, 35%
Yeasts: native
Fermentation container: concrete tanks
Maceration technique: maceration by infusion (35%)
Fermentation temperature: 16º to 18ºC
Length of fermentation: 12 days
Malolactic fermentation: yes, with native yeast
Aging container size/ material: concrete tanks of 5.300 liters
Time of aging in container: 7 months
Time of aging in bottle: 6 months

Analytical data
Alcohol: 12,6%
Ph: 3,64
Residual sugar: 1,8 g/l
Acidity: 5.8 g/l in tartaric acid
Sulfites: 40 (S02Total)

Winemaker: Gabriel Dvoskin