Estancia Uspallata

Estancia Uspallata sits on a breathtaking, sunbathed landscape right in the middle of the vast Andes mountains. A cool wind breathes through the vineyard, which is next to a pure and natural stream that flows down the hills. At 6,500 meters above sea level, the hills in Uspallata have endured many years of erosion and created new colluvial soils at the base of the mountains. This constitutes the vineyard's character. Estancia Uspallata is a joint project between Alejandro Sejanovich, Jeff Mausbach, Jorge Crotta (active workers on the wines and the vineyard), and Ariel Saud (the vineyard's owner), all of whom together take winemaking to a new and extreme level: this is Mendoza's highest vineyard.

Blanc de Noir Espumante 2018 – TS

Province: Mendoza
Region: Uspallata
Elevation: 2.000 msnm
Varietal : 100% Pinot Noir
Vineyard size: 4 ha.
Vineyard age: 14 years old
Number of plants per hectare: 5.500 plants
Yields: 500 gr per plant
Irrigation: drip irrigation
Soil composition: stony, with patches of sand and quartz porphyries, along with some limestone.
Training method: double guyot, VSP
Harvest date: mid February 2018
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: 100% whole bunch oxidative pressing
Yeast: natural
Fermentation container: stainless steel
Maceration technique: no
Fermentation temperature: 22° C
Length of fermentation: 14 days
Malolactic fermentation: no
Size/material of the aging container: 10% in 225 liter barrel; 90% in tank
Type of barrel and Cooperage: used French oak
Time of aging in container: 18 months in barrels; 6 months in tank
Time of aging in bottle: 12 months

Analytical data
Alcohol: 11,9%
Ph: 3,00
Residual sugar: 4,5 g/l
Acidity: 7,9 g/l
Sulfites: 110 mg/l total

Winemakers: Alejandro Sejanovich,  Jeff Mausbach

Price: U$S 50

Pinot Noir 2018 – TS

Province: Mendoza
Region: Uspallata
Elevation: 2.000 msnm
Varietal : 100% Pinot Noir
Vineyard size: 4 ha.
Vineyard age: 14 years old
Number of plants per hectare: 5.500 plants
Yields: 500 gr per plant
Irrigation: drip irrigation
Soil composition: stony, with patches of sand and quartz porphyries, along with some limestone.
Training method: double guyot, VSP
Harvest date: 25th February 2018
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: 60% whole cluster
Yeast: natural
Fermentation container: concrete tulip
Maceration technique: daily pillage
Fermentation temperature: 20°C
Length of fermentation: 16 days
Malolactic fermentation: 100%
Size/material of the aging container: French oak barrels
Type of barrel and Cooperage: used French oak
Time of aging in container: 11 months
Time of aging in bottle: 12 months

Analytical data
Alcohol: 13,5%
Ph: 3,3
Acidity: 5,7 g/l
Sulfites: 85 mg/l total

Winemakers: Alejandro Sejanovich,  Jeff Mausbach

Price: U$S 75