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

Analytical data
Alcohol: 13,8%
Ph: 3,60
Residual sugar: 2,63 g/l
Acidity: 6,05 g/l
Sulfites: 90 mg/lt

Winemaker: Ernesto Bajda

Province: Mendoza
Region: Uco Valley
Subregion: Tupungato
Elevation: 1.060 masl
Varietal: Criollas
Size of the vineyard: 19 h
Age of the vineyard:  61 years old
Number of plants per hectare:  1.100 plants
Yields:  300 qq/ha
Irrigation: drip irrigation
Soil Composition: : sandy-clayey loam soil
Training method: pergola
Harvest date:  2^nd March 2023
Type of viticulture: organic (ECOCERT) and sustainable (Bodegas Argentinas certified)

Winemaking and ageing
Whole cluster: direct pressing of whole bunches
Yeasts: indigenous
Fermentation container: terracotta amphoras/jars
Maceration technique: : 6 hours press maceration, then fermented without skins
Fermentation temperature: 15º-18ºC
Length of fermentation: 24 days
Malolactic fermentation: yes, spontaneous
Aging container size/ material: 2.000 liters terracotta amphoras/jars
Aging time in container: 6 months
Aging time in bottle: 24 months

Analytical data
Alcohol: 11,7%
Ph: 3.55
Residual sugar: 0,87 g/L
Acidity: 6,15 g/L
Sulfites: no added sulfites

Winemaker: Alejandro Vigil