Château d’Ancón
La Bodega Bombal, fundada en Guaymallén, en 1914, tenía capacidad para elaborar 10 millones de litros por año y por su volumen era una de las más importantes de la Argentina. Su fuerte eran los vinos de mesa, pero también cultivaban variedades más cuidadas. Por esta razón, decidieron concentrarse en la calidad y producir vinos propios exclusivos bajo la marca Château d’Ancón.
Today, with 100 hectares of vineyards, Ancón is the only Estancia that both grows and produces its own wines. Its small-scale production makes it a boutique winery, dedicated to crafting high-quality wines by cultivating the grapes and processing them within the same estate.
Province: Mendoza
Region: Uco Valley
Subregion: Ancón, La Carrera
Elevation: 1450 masl
Varietal: Chardonnay
Vineyard size: 0.5 Ha
Vineyard age: Parrales from the 70´s grafted in the 90´s
Number of plants per hectare:
Yields: 150 qq/Ha
Irrigation: Flood irrigation
Soil composition: deep silt loam rich in calcium carbonate
Training method: Parral / Pergola
Harvest date: 12/03/2024
Type of viticulture: Traditional
Winemaking and ageing
Whole cluster: 100% press
Yeast: natives
Fermentation container: stainless steel
Maceration technique: no
Fermentation temperature: 17-26 °C
Length of fermentation: 15/17 Days
Malolactic fermentation: yes
Size/material of the aging container: 225/500/900 wood and steel
Age of container if wood: new
Time of aging in container: 10 months
Time of aging in bottle: 4 months
Analytical data
Alcohol: 11,7%
Ph: 3.34
Residual sugar: 3.8 g/L
Acidity: 6.86 g/L
Sulfites: 9 Free / 48 Total
Winemaker: Emiliano Turano Ochoa / Juan Pablo Michelini
Retail price: 120 usd
Ex cellar price: 40 usd
Province: Mendoza
Region: Uco Valley
Subregion: Ancón, La Carrera
Elevation: 1450 masl
Varietal: Pinot Noir
Vineyard size: Differents single plots
Vineyard age: Parrales from the 70´s grafted in the 90´s
Number of plants per hectare:
Yields: 150 qq/Ha
Irrigation: flood irrigation
Soil composition: deep silt loam rich in calcium carbonate
Training method: Parral / Pergola
Harvest date: 14 y 21/03/2024
Type of viticulture: Traditional
Winemaking and ageing
Whole cluster: 0 – 30%
Yeast: Natives
Fermentation container: Stainless steel
Maceration technique: 25/30 days post-fermentation maceration
Fermentation temperature: 15 – 30 °C
Length of fermentation: 6-9 Days
Malolactic fermentation: yes
Size/material of the aging container: 225/500/2000 wood and steel
Age of container if wood: New
Time of aging in container: 10 months
Time of aging in bottle: 4 months
Analytical data
Alcohol: 12.6 %
Ph:3.8
Residual sugar: 0,55 g/L
Acidity: 4,8 g/L
Sulfites: 9 Free / 38 Total
Winemaker: Emiliano Turano Ochoa / Juan Pablo Michelini
Retail price: 54 usd
Ex cellar price: 18 usd