Province: Mendoza
Region: Tupungato
Subregion: San José
Elevation: 1.080 masl
Varietal: 100% Cabernet Sauvignon
Size of the vineyard: 5 ha
Age of the vineyard: 21 years old
Number of plants per hectare: 5.000 plants/ha
Yields: 80 qq/ha
Irrigation: drip irrigation
Soil composition: sandy loam with patches of stones of alluvial origin
Training method: high trellis
Harvest date: 28th March 2019
Type of viticulture: conventional

Winemaking and ageing
Whole cluster: no. Destemmed grape
Yeast: selected
Fermentation container: stainless steel and French oak vats
Maceration technique: Fermentation and post-fermentation maceration (time depends on taste)
Fermentation temperature: 25º to 30ºC
Length of fermentation: 15 to 20 days
Malolactic fermentation: yes, with co-inoculated lactic acid bacteria
Tamaño/material del contenedor de envejecimiento: barricas de roble francés de 225 litros y cubas de roble francés de 5000 litros.
Age of the container if it is made of wood: 5000 liter vats up to 10 years and barrels up to 3-4 uses.
Type of barrel and cooperage: 225 liter and 300 liter French oak barrels from different cooperages
Aging time in container: 12 to 14 months
Aging time in bottle: 6 months to 1 year

Analytical data
Alcohol: 14.10%
Ph: 3.69
Residual sugar: 2,45 g/l
Acidity: 6.22 g/l
Sulfites: 115

Winemaker: Matías Ciciani

Province: Mendoza
Region: San Carlos (Malbec and Syrah) and Tupungato (Cabernet Sauvignon)
Subregion: El Cepillo (Malbec and Syrah) and San José (Cabernet Sauvignon)
Elevation: 1.200 (El Cepillo) and 1.100 (San José) masl
Varietals: Malbec 85% + Cabernet Sauvignon 10% + Syrah 5%
Vineyard size: 65 ha (El Cepillo) and 5 ha (San José)
Age of the vineyard: 18 years old (El Cepillo) and 21 years old (San José)
Number of plants per hectare: 5.000 plants/ha (El Cepillo) & 5.000 plants/ha (San José)
Yields: 70 qq/ha (El Cepillo) and 80 qq/ha (San José)
Irrigation: drip irrigation
Soil composition: at El cepillo are deep with a sandy-silty profile in the
lower part while in the higher areas they are rocky and rich in calcium carbonate (caliche) and sandy loam soil with spots of stones of alluvial origin in San José, Tupungato.
Training method: high trellis
Harvest date: 23rd March 2020 (Malbec), 20th March 2020 (Syrah) and 30th March 2020 (Cabernet Sauvignon)
Type of viticulture: conventional & biodynamic (El Cepillo vineyard Organic-Biodynamic and San José conventional)

Winemaking and ageing
Whole cluster: no. Destemmed grape
Yeasts: In the case of organic-biodynamic grapes, fermentation is carried out with indigenous yeasts. Conventional vinifications use selected yeasts.
Fermentation container: stainless steel and French oak vats
Maceration technique: Fermentation and post-fermentation maceration (time depends on tasting)
Fermentation temperature: 25ºC to 30ºC
Length of fermentation: 15 to 20 days
Malolactic fermentation: yes, with co-inoculated lactic acid bacteria
Aging container size/material: French and American oak barrels of 225, 300 and 500 liters and 20% of the blend in stainless steel tank
Age of the container if it is wooden: new and used barrels
Type of barrel and cooperage: 225 liter and 300 liter French oak barrels from different cooperages
Aging time in container: 14 to 16 months
Time of aging in bottle: 12 months

Analytical data
Alcohol: 14,20%
Ph: 3,67
Residual sugar: 2,62 g/l
Acidity: 5.77 g/l
Sulfites: 84

Winemaker: Matías Ciciani