Province: Mendoza
Region: Las Heras
Subregion: I.G. Valle de Canota
Elevation: 1.100 msnm
Varietal: 100% Malbec
Vineyard size: 7 ha
Vineyard age: 12 years old
Number of plants per hectare: 5.000 plants
Yields: 3.000 kg/ha
Irrigation: drip irrigation
Soil composition: broken sedimentary rock, mainly shales – Clayey with calcareous layer
Training method: VSP
Harvest date: 2020
Type of viticulture: sustainable

Winemaking and ageing
Yeast: Laffort F33
Fermentation container: Concrete pool coated with epoxy for 7 days
Maceration technique: No cold maceration nor post-fermentation. No use of enzymes or sulphites during grinding. Intensive open pumping over, up to 12 hours per day.
Fermentation temperature: Min. 30ºC – Max. 34ºC
Length of fermentation: 2 weeks
Malolactique fermentation: full and spontaneous, in barrel
Aging container size/material: 225 and 160 l French oak barrel
Edad del contenedor si es de madera: 40% Nueva - 60% Segundo uso
Type of barrel and Cooperage: Boutes
Aging time in container: At least 12 months on fine filth. 15 months total
Time of aging in bottle: 18 months

Analytical data
Alcohol: 14,2%
Residual sugar: dry
Acidity 3,94 g/L
Sulfites: yes

Winemaker: Santiago Achaval & Roberto Cipresso

Province: Mendoza
Region: Uco Valley
Subregion: Los Chacayes
Elevation: 1.100 masl
Varietales: Viognier 53% - Marsanne 47%
Vineyard size: 3 ha
Vineyard age: 12 years old
Number of plants per hectare: 9.700 plants
Yields: 6.000 kg/ha
Irrigation: drip irrigation
Soil composition: deep alluvial soils with good texture and granulometric curve. Product of the alluvial cone of the Chacayes River and strongly influenced by the cold air currents coming from the Quebrada del Manzano
Training method: VSP
Harvest date: 09Th March 2020
Type of viticulture: sustainable

Winemaking and ageing
Fermentation container : concrete eggs without epoxy
Length of fermentation: 2 weeks
Malolactic fermentation: spontaneous but partial
Container size/material: 50% 11 months in 225 l French oak barrels. The other 50% was aged in a concrete egg
Age of container if wood: 4th use
Type of barrel and Cooperage: Boutes

Analytical data
Alcohol: 14.2%
Residual sugar: dry
Acidity: 3,62 g/L
Sulfites: yes

Winemaker: Santiago Achaval & Roberto Cipresso