Escala Humana

Escala Humana Wines was founded in 2015 by Ayelén and Germán Massera, who are also a couple. Germán started making wines in 2003 while majoring in Oenology and Winemaking in Mendoza, and has worked with Matías Michelini since 2016.
The wines made by Escala Humana are a sensitive interpretation of the terroir: the soil, the climate, the topography, the vines and the culture of the people who create an environment of their own. Throughout this subjective, singular and genuine interpretation, Escala Humana creates wines with a sense of origin, and every bottle has its raison d'être.
This winery's mission is to make sustainable viticulture with minimum intervention, looking for authenticity and transparency in each of their wines and imprinting their personality with the surrounding context.

Livverá Bequignol 2021 – TS

Province: Mendoza
Region: Uco Valley
Subregion: El Zampal
Elevation: 1.120 masl
Varietal: 100% Bequignol
Vineyard size: 3 ha
Age of the vineyard: 68 years old
Number of plants per hectare: 4.335 plants
Yields: 10.500 kg/ ha.
Training method: parral
Irrigation: flood
Soil composition: clay loam soils
Harvest date: end of March 2021
Type of viticulture: organic

Winemaking and ageing
Whole cluster: yes
Yeasts: native
Fermentation container: concrete eggs
Fermentation temperature: 22° to 24ºC
Length of fermentation: 45 days
Malolactic fermentation: 100%
Size/material of aging container: concrete egg of 3.000 liters
Time of aging in bottle: 3 months

Analytical data
Alcohol: 12%
Ph: 3,5
Residual sugar: 1,8 g/l
Acidity: 5,4 g/l
Sulfites: 25 mg/l total

Winemaker: Germán Massera

Retail price: R$ 167

Livverá Malvasía 2021 – TS

Province: Mendoza
Region: Uco Valley
Subregion: El Zampal
Elevation: 1.100 masl
Varietal: 100% Malvasía
Vineyard size: 0,7 ha
Age of the vineyard: 95 years old
Number of plants per hectare: 5.662 plants
Yields: 7.200 kg/ha
Irrigation: flood
Soil composition: clay loam soils
Harvest date: 28th of March 2021
Type of viticulture: organic

Winemaking and ageing
Whole cluster: no
Yeasts: native
Fermentation container: concrete eggs
Fermentation temperature: 18° to 22ºC
Length of fermentation: 45 days
Malolactic fermentation: 100%
Size/material of the aging container: 225-litre barrels. Cooperage Boutes, Damy, Billon
Time of aging in container: 8 months
Age of container if wood: fifth and sixth use
Time of aging in container: one winter season
Time of aging in bottle: 3 months

Analytical data
Alcohol: 11%
Ph: 3.6
Residual sugar: 1,31 g/l
Acidity: 5,14 g/l
Sulfites: 25 mg/l total

Winemaker: Germán Masera

Retail price: R$ 167