Province: Mendoza
Region: Luján de Cuyo
Subregion: Agrelo
Elevation: 960 msnm
Varietal: 100% Malbec
Size of the vineyard: 18 ha
Vineyard age: 14 years old
Number of plants per hectare: 7.500 plants
Yields: 8.000 kg / pl
Irrigation: drip irrigation
Soil Composition: : calcareous, rocky soil, with a large accumulation of gypsum that generates petrogypsian horizons
Training method: high trellis, double Guyot
Harvest date: 2nd and 3rd week of April
Type of viticulture: sustainable management. Vineyard planted around native vegetation, on east-west slopes and with different solar exposure

Winemaking and ageing
Whole cluster: no
Yeast: indigenous
Fermentation container: 50 hl stainless steel tank
Maceration technique: : cold maceration for 3 to 5 days, then pumping over and tamping, at the end of fermentation we just wet the cap
Fermentation temperature: 25º-26ºC
Length of fermentation: 10 to 15 days – total maceration between 20 and 25 days
Malolactic fermentation: spontaneous
Aging container size/ material: 225 and 500 Liter barrels
Age of container if wood: 20% new, 40% 2nd use and 40% 3rd use
Type of barrel and cooperage: French oak barrels, fine and extra fine grain, medium toast
Time of aging in container: 12 months
Time of aging in bottle: 24 months

Analytical data
Alcohol: 14,3 %
Ph: 3,55
Residual sugar: 1,80 g/l
Acidity: 5,85 g/l
Sulfites: 72 mg/L

Winemaker: Agustín Alcoleas

Province: Mendoza
Region: Luján de Cuyo
Subregion: Agrelo
Elevation: 918 msnm
Varietal: 100% Cabernet Franc
Size of the vineyard: 80 ha
Vineyard age: 16 years old
Number of plants per hectare: 5.606 plants
Yields: 7.500 kg/ ha.
Irrigation: drip irrigation
Soil Composition: deep and clay soil
Training method: high trellis, double Guyot
Harvest date: three different harvest times, between the 1st and 3rd week of March
Type of viticulture: conventional

Winemaking and ageing
Whole cluster: no
Yeast: indigenous
Fermentation container: 50 hl stainless steel tank
Maceration technique: : cold maceration for 3 to 5 days, then pumping over and tamping, at the end of fermentation we just wet the cap
Fermentation temperature: 25º-26ºC
Length of fermentation: 10 to 15 days – total maceration between 20 and 25 days
Malolactic fermentation: spontaneous
Aging container size/ material: 225 and 500 Liter barrels
Age of container if wood: 20% new, 40% 2nd use and 40% 3rd use
Type of barrel and cooperage: French oak barrels, fine and extra fine grain, medium toast
Time of aging in container: 12 months
Time of aging in bottle: 24 months

Analytical data
Alcohol: 14,5 %
Ph: 3,64
Residual sugar: 1,80 g/l
Acidity: 5,6 g/l
Sulfites: 67 mg/L

Winemaker: Agustín Alcoleas