Descendientes de Viticultores de Montaña

In the steep slopes of the Uco Valley, where the mountain sets the rhythm rather than man, Descendientes de Viticultores de Montaña finds its voice. At the helm, Paula Michelini and Franco Galigniana inherit a stubborn tradition and translate it into wines that speak of altitude, resilience, and fidelity to the authentic.

Descendientes de Viticultores de Montaña Cabernet Franc 2023 – TS

Province: Mendoza
Region: Tunuyán
Subregion: Villa Seca
Elevation: 1,100 masl
Varietal: Cabernet Franc
Vineyard size: 8 ha (0.154 ha used for this wine)
Vineyard age: 11 years
Number of plants per hectare: 4,700
Yields: 10,000 kg/ha
Irrigation: Drip irrigation
Soil composition: Glacial deposits covered by layers of alluvial material
Training method: VSP (espaldera)
Harvest date: March 7, 2023
Type of viticulture: Ecological & regenerative

Winemaking and Ageing
Whole cluster: 15%
Yeast: Native
Fermentation container: Concrete egg
Maceration technique: Maceration only during fermentation
Fermentation temperature: 25–30 ºC (uncontrolled)
Length of fermentation: 12 days
Malolactic fermentation: Yes
Size/material of the aging container: 12 HL French oak foudre
Age of container if wood: 2022, second use
Type of barrels / Cooperage: Untoasted French oak foudre – Mastrobottaio
Time of aging in container: 16–18 months
Time of aging in bottle: 10–12 months

Analytical Data
Alcohol: 13,2%
pH: 3.7
Residual sugar: 0.90 g/L
Acidity: 4.61 g/L
Sulfites: 43 mg/L (total)

Winemaker: Paula Michelini

Price:

Descendientes de Viticultores de Montaña Semillon 2022 – TS

Province: Mendoza
Region: Tupungato
Subregion: El Peral
Elevation: 1,100 masl
Varietal: Semillón
Vineyard size: 1 ha
Vineyard age: 120 years
Number of plants per hectare: 2,000–2,500 plants/ha
Yields: 2,000 kg/ha
Irrigation: Flood irrigation
Soil composition: Sandy loam with silt, stones, and gravel (rounded pebbles)
Training method: VSP 
Harvest date: February 20, 2022
Type of viticulture: Sustainable

Winemaking and Ageing
Whole cluster: No
Yeast: Native
Fermentation container: Clay amphora
Maceration technique: 24-hour skin contact (pre-fermentation)
Fermentation temperature: 22–25 ºC (uncontrolled)
Length of fermentation: 7 days
Malolactic fermentation: Yes
Size/material of the aging container: 10 HL French oak foudre
Age of container if wood: 2022, first use
Type of barrels / Cooperage: Untoasted French oak – Mastrobottaio
Time of aging in container: 16–18 months
Time of aging in bottle: 1 year

Analytical Data
Alcohol: 12%
pH: 3.4
Residual sugar: 0.32 g/L
Acidity: 4.88 g/L
Sulfites: 38 mg/L (total)

Winemaker: Paula Michelini

Price: