Province: Mendoza
Region: Tupungato
Subregion: Uco Valley
Elevation: 900 msnm
Varietal:100% criollas
Typo of wine: Rosé
Vineyard size: 19 ha
Age of the vineyard: from 1963
Number of plants per hectare: 2.500 plants
Yields: 200 qq/ha
Irrigation: flood irrigation
Soil composition: loamy sandy
Training system: pergola
Harvest date: first week of March 2021
Type of viticulture: organic. ECOCERT certified

Winemaking and ageing
Whole cluster: no
Yeasts: native
Fermentation container: terracotta jar with rosin coating
Maceration technique: no
Malolactic fermentation: full
Fermentation temperature: 19º-22º C
Length of fermentation: 21 days without skins
Size/Material of the aging container: terracotta jar
Time of aging in container: 8 months
Time of aging in bottle: bottled in November 2020

Analytical data
Alcohol: 13%
Ph: 3,3
Residual sugar: < 1,8 g/l
Acidity: 4,9 g/l
Sulfites: not added sulfites

Winemaker: Alejandro Vigil

Price: U$S 40

Province: Mendoza
Region: Maipú (Angélica Vineyard) & San Carlos (Nicasia Vineyard)
Subregion: Lunlunta & Paraje Altamira
Elevation: Angélica, Vineyard, Lunlunta: 920 msnm & Nicasia Vineyard, Altamira: 1095 msnm.
Varietal: 100% Malbec
Size of the vineyard: Angélica Vineyard, Lunlunta: 80 ha & Nicasia vineyard, Altamira: 40 ha
Age of the vineyard: Angélica Vineyard: 92 years old & Nicasia vineyard: 26 years old
Irrigation: drip irrigation
Angelica Vineyard: Alluvial origin. Loamy clay in the topsoil with rounded rocks on the bottom. Nicasia vineyard: Alluvial origin. Loamy soil, with rounded rocks on the bottom.
Training method: VSP
Angélica Vineyard: first and second week of march & Nicasia Vineyard: last week of march.
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: 15-25% Whole Cluster, cold maceration
Yeasts: native
Fermentation container: Vertical 225 liter open oak barrels and 500 liter french oak roll- fermentors.
Maceration technique: Vertical barrels: manual punch down, Roll fermentors: rotation
Fermentation temperature: Maximum temperature 24ºC
Length of fermentation: 25 to 38 days
Malolactic fermentation: full
Aging container size/ material: 225 L & 500 L French oak barrels
Age of container if wood: first, 2nd and 3rd use barrels
Type of barrel and Cooperage: French oak (BILLON - D'AQUITAINE - ERMITAGE - SAURY)
Time of aging in container: 12 to 18 months
Time of aging in bottle: 12 months

Datos analíticosAlcohol: 13,80%
Ph: 3,60
Residual sugar: 2,63 g/l
Acidity: 6,05 g/l
Sulfites: 90 mg/lt

Winemaker: Ernesto Bajda

Price: U$S 140