Finca Suarez

Finca Suárez is a family project. All wines are produced with the grapes they grow in fincas located in Paraje Altamira, their place in the world since 1921.

The winery seeks to create wines that speak of the fincas, the mountains, the calcareous soils, the cool nights and their history on this land.

Rocamadre Blanco 2021 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Paraje Altamira
Elevation: 1.100 msnm
Varietal: 100% Chardonnay
Vineyard size: 2 ha.
Vineyard age: 20 years old
Number of plants per hectare: 3.600 plants
Yields: 6.000 kg per ha.
Irrigation: traditional
Soil composition: White caliche, granitic gravels with high calcium carbonate content
Training method: cordon
Harvest date: mid February
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: no
Yeast: wild
Fermentation container: concrete egg
Maceration technique: skin contact, just wetting the cap fof 5 days, press and finishes fermentation without skins
Fermentation temperature: 30°C maximum
Length of fermentation: 20 days
Malolactic fermentation: partial
Size/material of the aging container: 2.000 liters concrete egg & 225 liters French oak barrel
Age of container if wood: used
Time of aging in container: 10 months
Time of aging in bottle: 6 months

Analytical data
Alcohol: 12%
Ph: 3,4
Residual sugar: 1,8 g/l
Acidity: 5,7 g/l
Sulfites: total maximum 70 ppm

Winemaker: Juanfa Suarez

Rocamadre Criolla 2021 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Vista Flores
Elevation: 1.100 msnm
Varietals: Criolla Chica & Criolla Grande field blend
Vineyard size: 4 ha
Vineyard age: 60 years old
Number of plants per hectare: 3.500 plants
Yields: 8.000 kg/ha
Irrigation : traditional
Soil composition: alluvial origin, sandy loam deep soil
Training method: parral or pergola
Harvest date: end of march 2021
Type of viticulture: ecological

Winemaking and ageing
Whole cluster: yes / 15%
Yeast: wild
Fermentation container: concrete vat
Maceration technique: pump over
Fermentation temperature: up to 30ºC
Length of fermentation: 20 days total
Malolactic fermentation: yes
Aging container size/ material 10.000 liters concrete vat
Time of aging in container: 6 months
Time of aging in bottle: 6 months

Analytical data
Alcohol: 12%
Ph: 3,5
Residual sugar: 1,8 g/l
Acidity: 5,5 g/l
Sulfites: 60 mg/l total

Winemaker: Juanfa Suárez