Gen del Alma

Gen is a small place in Gualtallary, Uco Valley, dreamed of by Andrea Mufatto and Gerardo Michelini. There are 7 hectares of pure calcareous soil, high and a lot of searching. That search is to find the finesse in a wild environment, the fragile delicacy of a poor, raw and austere soil. The search for that Quiet Strength of a wine that seeks to be the delicate reflection of a soil full of prose and music.

Gen del Alma Jijiji Chenin Blanc 2023 – TS 

Province: Mendoza
Región: Tunuyán
Subregion: Villa Seca
Elevation: 1.010 masl
Varietal: 100% Chenin Blanc
Vineyard size: 4 ha
Vineyard age: 55 years old
Number of plants per hectare: 1.600 plants
Yields: 12.000 kg approximately
Irrigation: drip irrigation
Soil composition: loamy sandy
Training system: pergola
Harvest date: first quarter of February
Type of viticulture: organic (not certified)

Winemaking and ageing
Yeast: indigenous
Fermentation container: concrete pool
Maceration technique: cold maceration with skins from 24 to 48 h
Fermentation temperature: 12º to 14ºC
Length of fermentation: 15-20 days
Malolactic fermentation: no
Aging container size/ material: 9.800 liters concrete pool
Time of aging in container: 3 months in contact with its lees
Time of aging in bottle: 3 months after fractioning

Analytical data
Alcohol: 11,6%
Ph: 3,20
Residual sugar: < 1,8 g/l
Acidity: 8,5 g/l
Sulfites: added during bottling

Winemaker: Matías Prieto

Gen del Alma Seminare Malbec 2020 – TS

Province: Mendoza
Region: Tupungato
Subregion: Gualtallary
Elevation: 1.400 masl
Varietal: 100% Malbec
Vineyard size: 2 ha.
Vineyard age: 15 years old
Yields: 6.000 kg approximately
Irrigation: drip irrigation
Soil composition: sand and pebbles with presence of calcium carbonate
Training method: high and low trellis
Harvest date: last quarter of March
Type of viticulture: organic (not certified)

Winemaking and ageing
Whole bunch: around 30%
Yeast: indigenous
Fermentation container: concrete amphoras
Maceration technique: pre maceration for 3 days
Fermentation temperature: 22° to 26º C
Length of fermentation: 8 days
Malolactic fermentation: yes, in barrels
Aging container size/material: 500 liters French oak barrels
Age of container if wood: 5th use
Time of aging in container: 14 to 16 months
Time of aging in bottle: 8 months minimum

Analytical data
Alcohol: 14,2%
Ph: 3,45
Residual sugar: < 1,8 g/l
Acidity: 6 g/l
Sulfites: added during bottling

Winemaker: Matías Prieto