La Cayetana
Our Estate, located in Cruz de Piedra, Maipú, just twenty minutes from the city center of Mendoza, was originally a 168 acres’ vineyard completely planted by 1860, was the first one with French grapes in Maipú. It had its own winery, re-build in 1912.
In 2013, Emilia and Eduardo Soler purchased the property, and embarked in a restoration project for the old Manor House, that was abandoned for 40 years. Vines were planted, gardens revived, and the old olive groove rescued, all this respecting the old techniques and with sustainability on mind.
La Cayetana Integrae Naturae Criolla Blanca (aka Pedro Ximenez) 2021 – TS
Province: Mendoza
Region: IG Desierto del Lavalle
Subregion: Ing. Gustavo André
Elevation: 750 msnm
Varietals: 90% Criolla Blanca (Pedro Ximenez) + 10% trivarietal : 33% Gewurstraminer – 33% Viognier – 33% Semillón. The trivarietal that conforms the 10% of the total finished wine is added at bottling time in forme of ''dosage''
Size of the vineyard: 4.3 ha
Vineyard age: 70 years old
Number of plants per hectare: 8.000 plants
Yields: 165 q/ha
Irrigation: traditional flood irrigation
Soil composition: loamy sandy
Sistema de conducción: parral tradicional
Fecha de cosecha: segunda semana de febrero 2021
Type of viniculture: non-certified organic
Winemaking and ageing
Yeasts: native
Contenedor de fermentación: para la Criolla Grande, huevos de hormigón crudo de 3.000 L, para el trivarietal Pipas de roble francés de 400 L
Técnica de maceración: desfangado en frío por 48 hs
Fermentation temperature: 21ºC
Length of fermentation: 3 weeks
Malolactic fermentation: yes
Aging container size/material: PX: 100% in unlined concrete eggs & 10% Trivarietal: 400 L. French oak pipes criadera
Aging time in container: Criolla 6 months sur lie; spontaneous MLF & Trivarietal 2 years under flor (biological ageing)
Time of aging in bottle: 8 months
Analytical data
Alcohol: 13,5%
Ph: 3,2
Residual sugar: 2,00 g/l
Acidity: 6,1 g/l
Winemaker: Eduardo Soler
Price: U$S 20