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.

Geografía Extraordinaria Blancas De Uco 2022 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Uco Valley
Elevation: 1,050–1,250 masl
Varietals: Semillón, Chenin Blanc, Chardonnay, Sauvignon Blanc
Soil composition: Uco Valley blend
Training system: trellis, pergola
Harvest date: 16/02/2022 – 23/02/2022
Viticulture: Organic

Vinification & Aging
Whole cluster: No
Yeasts: Indigenous
Fermentation vessel: Concrete vat
Maceration technique: Semillón and Chardonnay undergo pre-fermentative cold maceration for 3 days
Fermentation temperature: 20º–25 °C
Fermentation duration: 18 days
Malolactic fermentation: No
Aging container size/material: 2,000 L concrete egg
Aging in container: 24 months
Bottle aging: 12 months

Analytical Data
Alcohol: 11.5%
pH: 3.3
Residual sugar: 1.5 g/L
Acidity: 6.9 g/L
Total sulfites: 26 g/L

Winemaker: Germán Masera

Livverá Chenin Blanc 2024 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Los Sauces
Elevation: 1,050 masl
Varietal: Chenin Blanc
Vineyard size: 4 ha
Vineyard age: 45 years
Planting density (single vineyard): 2,700 plants/ha
Yield: 9,000 kg/ha
Irrigation: Traditional flood irrigation
Soil composition: Sandy with some clay sectors and patches of stone
Training system: Pergola
Harvest date: 23/02/2024
Viticulture: Organic

Vinification & Aging
Whole cluster: Yes
Yeasts: None added
Fermentation vessel: Concrete egg
Maceration technique: 1 hour in the press
Fermentation temperature: 15–25 °C
Fermentation duration: 10 days
Malolactic fermentation: No
Aging vessel size/material: 3,000 L concrete egg
Aging in vessel: 8 months
Bottle aging: 3 months

Analytical Data
Alcohol: 11%
pH: 3.3
Residual sugar: 1.6 g/L
Acidity: 6.8 g/L
Total sulfites: 70 mg/L

Winemaker: Germán Masera