Cielos de Gualjaina es una bodega y viñedo artesanal ubicada a unos 4,5 km de Gualjaina, en la meseta central de Chubut, Argentina. Fundada en 2012 por Mariano Miretti y María Alejandra González —dos docentes radicados en 2010—, nació del sueño de crear un legado vitivinícola que beneficie a su comunidad.

Province: Mendoza
Region: Uco Valley
Subregion: Gualtallary
Elevation: 1.200 masl
Varietal: 100% Malbec
Size of the vineyard: 2.95 ha
Vineyard age: 15 years old
Number of plants by hectare: 5.000 plants
Yields: 80 qq/ha
Irrigation: drip irrigation
Soil composition: soil with granite and calcareous stone
Training method: trellis
Harvest date: March 2020
Type of viticulture: ecological

Winemaking and ageing
Whole cluster: no
Yeasts: indigenous
Fermentation container : epoxy-less square concrete pools
Maceration technique : over maceration with grape skins takes place for 10 days
Fermentation temperature : average 20°C
Length of fermentation: 10 days
Malolactic fermentation: yes
Aging container size/ material: concrete tanks
Time of aging in container: 5 to 7 months
Time of aging in bottle: 3 months

Analytical data
Alcohol: 13,9%
Ph: 3,66
Residual sugar: 2,16 g/l
Acidity: 5,62 g/l
Sulfites: 68 mg/l

Winemaker: Juan Pablo Michelini

Province: Mendoza
Region: Uco Valley
Subregion: Tupungato, Gualtallary & Villa Seca
Altitud: 1.200 msnm
Varietals: Chardonnay 70% + Chenin 20% + Sauvignon Blanc 10%
Tamaño del viñedo: Chardonnay - 1,5 ha / Chenin - 3 ha y Sauvignon Blanc - 2,75 ha
Age of the vineyard: Chardonnay - 15 yo / Chenin - 75 yo/ Sauvignon Blanc - 15 yo
Yields: Chardonnay – 120 qq/ha / Chenin – 150 qq/ha / Sauvignon Blanc – 120 qq/ha
Riego: Chardonnay & SB - riego por goteo / Chenin - riego por inundación
Composición del suelo: Chardonnay - Suelos profundos y compactos compuestos de arcilla y arena / Chenin - Suelo arenoso profundo / Sauvignon Blanc - Suelo con granito y piedra calcárea
Sistema de conducción: Chardonnay & SB - Trellis / Chenin - Parral
Harvest date: February 2020
Type of viticulture: ecological

Winemaking and ageing
Whole bunch: no
Yeasts: autochthonous
Fermentation container : varieties are co-fermented in concrete eggs
Maceration technique : no maceration
Temperatura de fermentación: 18° - 20°C
Length of fermentation: 15 days. All manual cap management with 2 punching downs per day
Malolactic fermentation: yes
Size/material of aging container: 500 liters French oak barrels
Age of container if wood: from first to fourth use
Type of barrel and Cooperage: French oak barrels
Time of aging in container: the wine is aged biologically (with veil) for a 9 month period, then it is transferred to stainless steel tanks for 4 months
Time of aging in bottle: 8 months

Analytical data

Alcohol: 11,5%
Ph: 3,39
Residual sugar: 1,36 g/l
Acidity: 5,62 g/l
Sulfites: 68 mg/l

Winemaker: Juan Pablo Michelini