Province: Chubut
Region: Patagonia
Subregión: Trevelin (IG)
Elevation: 330 msnm
Varietal : 100% Pinot Noir
VIneyard size: 1,2 ha
Vineyard age: 6 years old
Number of plants per hectare: 5.000 plants
Yields: 1,5 kg/pl
Irrigation: drip irrigation. The climate is cold, and we have frost at any time of the season. Anti-frost protection is used with sprinkler irrigation
Soil composition: soil with good drainage and a sandy loam structure with some flattened stones, organic matter on the surface and river bed in depth composed of small sand and stones.
Training system: cordon Royat
Fecha de cosecha: 23 Abril 2024
Type of viticulture: organic & sustainable

Winemaking and ageing
Whole cluster: 30%
Yeast: selected
Fermentation container: stainless steel tanks
Técnica de maceración: maceración prefermentativa en frío durante 5 días

Temperatura de fermentación: temperatura controlada entre 18º y 25ºC
Length of fermentation: 10 days
Fermentación maloláctica: sí, en barricas
Tamaño/material del contenedor de envejecimiento: barrica de roble francés de tostado medio con piedras volcánicas

Edad del contenedor si es de madera: 2º y 3ºuso

Time of aging in container: 6 months
Time of aging in bottle: 3 months

Analytical data
Alcohol: 11,8%
Ph: 3,66
Residual sugar: 1,6 g/l
Acidity: 5,25 g/l
Sulfites: 25 mg of free sulfur

Winemakers: Yagüe Family with technical advice from Agustín Lombroni

Province: Chubut
Region: Patagonia
Subregion: Trevelin
Elevation: 330 msnm
Varietals: 100% Chardonnay
Vineyard size: 0,5 ha.
Vineyard age: 6 years old
Number of plants per hectare: 4.500 plants
Yields: 2 kg/pl
Irrigation: drip irrigation
Soil composition: Soil with good drainage, organic matter on the surface, then sandy loam in depth and stone at a depth of 2 meters
Sistema de conducción: 0,5 ha (plantadas en 2014, 4.500 cepas/ha, doble cordón) & 1 ha (plantada en 2017, 8.000 cepas/ha, Guyot).
Fecha de cosecha: 30 abril 2024
Type of viticulture: organic

Winemaking and ageing
Whole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
Yeast: selected
Fermentation container: stainless steel tanks
Maceration technique: no
Temperatura de fermentación: controlada entre 15º C y 16ºC
Length of fermentation: 12 days
Malolactic fermentation: yes
Size/material of the aging container: 225 liters / French oak used barrels
Age of container if wood: second use
Type of barrel and Cooperage: French oak barrel toasted with volcanic stones
Time of aging in container: 20 months
Time of aging in bottle: 4 months

Analytical data
Alcohol: 12%
Ph: 3,20
Residual sugar: 1,15 g/l
Acidez: 8,76 g/l
Sulfites: yes

Winemaker: Yagüe Familily