Chateau d’Ancón

Bombal Winery, founded in Guaymallén in 1914, had the capacity to produce 10 million liters per year and, due to its volume, was one of the most important in Argentina. Its specialty was table wines, though it also cultivated more refined grape varieties. For this reason, the winery decided to focus on quality and to produce exclusive wines under the brand 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.

Ancón Pinot Noir 2024 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Ancón, La Carrera
Elevation: 1450 masl
Varietals: Pinot Noir
Vineyard size: 110 Ha
Vineyard age: From 1970 to 2011
Irrigation: Flood and drip
Soil composition: Sandy loam with calcium carbonate
Training system: VSP (Vertical Shoot Positioning) and Pergola
Harvest date: 08/03/2024 to 24/03/2024
Viticulture type: Traditional

Vinification and Aging
Whole cluster, yes/no/percentage: 10 to 30% whole cluster
Yeasts: Indigenous
Fermentation vessel: Stainless steel
Maceration technique: 1 pump-over per day, 20 days post-fermentation maceration
Fermentation temperature: Uncontrolled
Fermentation duration: 10–15 days
Malolactic fermentation: Yes
Aging vessel size/material: 225 L / 500 L oak barrels and 5200 L stainless steel
Barrel age (if oak): New
Barrel type and cooperage: 225 L & 500 L / Damy – Fraicheur – Billon – Seguin Moreau
Aging time in vessel: 6 months in barrels & stainless steel + 6 months in stainless steel
Bottle aging time: 7 months

Analytical Data

Alcohol: 13 % v/v
pH: 3.80
Residual sugar: 0.97 g/l
Acidity: 4.6 g/l
Sulfites: 25 Total

Winemaker: Emiliano Turano Ochoa
Consulting Winemaker: Juan Pablo Michelini

Viejas Viñas Sauvignon Blanc 2024  – TS

Province: Mendoza
Region: Uco Valley
Subregion: Ancón, La Carrera
Elevation: 1450 masl
Varietals: Sauvignon Blanc
Vineyard size: 110 Ha
Vineyard age: 1970, grafted in the 1990s
Irrigation: Flood irrigation
Soil composition: Sandy loam with calcium carbonate
Training system: Pergola
Harvest date: 05/03/24
Viticulture type: Traditional

Vinification and Aging
Whole cluster, yes/no/percentage: Whole-cluster pressing
Yeasts: Indigenous
Fermentation vessel: Stainless steel and French oak
Maceration technique: None
Fermentation temperature: Uncontrolled
Fermentation duration: 6–9 days
Malolactic fermentation: Yes
Aging vessel size/material: 225 L barrels and 500 L stainless steel
Barrel age (if wood): New
Barrel type and cooperage: 225 L / Damy – Billon – Mastrobottaio
Aging time in vessel: 3 months in barrels & stainless steel + 3 months in stainless steel
Bottle aging time: 12 months

Analytical Data

Alcohol: 12 % v/v
pH: 3.2
Residual sugar: 1.8 g/l
Acidity: 7.6 g/l
Sulfites: 43 Total

Winemaker: Emiliano Turano Ochoa
Consulting Winemaker: Juan Pablo Michelini