Marchiori & Barraud

Since we met, we have given life to projects, children and wine together. In 1999 we founded Viña Cobos with Paul Hobbs achieving great international recognition by making wines that are a benchmark for quality in Argentina. In 2004 we started our own dream with some barrels to enjoy with friends. Both projects ran in parallel until, in 2016, we decided to launch our Marchiori-Barraud brand, guided by our philosophy and values. The center of our life is family. The wines, an extension of our way of being and doing. We feel abundant and that is why we share every goal and challenge by uniting labor and vocation with all the people who work by our side.

Marchiori & Barraud Hornero 2022 – TS

Province: Mendoza
Region: Luján de Cuyo
Subregion: Pedriel
Elevation: 945 to 1.100 masl
Varietals: 65% Malbec, 20% Cabernet Sauvignon and 15% Cabernet Franc
Vineyard age: 20-30 years old
Yields: 9 tn/ha
Irrigation: drip irrigation
Soil composition: Marchiori Vineyard: soils with layers of silty and clayey loam textures where fine materials predominate. They are very deep and allow for extensive radical exploration & Viña Las Piedras: soils formed by the deposit of pebbles, sands of different sizes and large silts. Very young, with a loamy texture, well-marked layers and very good permeability
Harvest date: April 2022
Type of viticulture: sustainable

Winemaking and aging
Fermentation container: stainless steel
Maceration technique: Malbec 23 days, Cab. Franc 19 days and Cab. Sauv. 20 days
Aging container size/material: French oak barrel
Age of container: 1st and 2nd use
Time of aging in container: 16 months
Time of aging in bottle: almost for 2 years

Analytical data
Alcohol: 14,5%
Ph: 3.63
Acidity 5.6 g/L
Sulfites: yes

Winemaker: Andrea Marchiori & Luis Barraud

Marchiori & Barraud Cabernet Sauvignon 2022 – TS

Province: Mendoza
Region: Luján de Cuyo
Subregion: Pedriel, Agrelo
Elevation: 990 msnm
Varietals: 100% Cabernet Sauvignon
Vineyard age: 25 and 30 years old
Yields: 9 tn/ha
Irrigation: drip irrigation
Soil composition: alluvial origin, sandy loam structure, poor in organic matter. Neutral to slightly alkaline.
Training system: high trellis, bilateral cord
Harvest date: March 29th & 30th
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: no
Yeast: selected
Fermentation container: stainless steel tank
Maceration technique: 12 days of total maceration, 2 days of pre-fermentation at 10ºC
Fermentation temperature: 28ºC with a peak of 30ºC
Length of fermentation: 9 days
Malolactic fermentation: yes, 100% native
Aging container size/material: stainless steel tank
Time of aging in bottle: 3 months

Analytical data
Alcohol: 14,5%
Ph: 3,70
Residual sugar: 1,9 g/l
Acidity 5.4 g/L
Sulfites: 70 mg/l total

Winemaker: Noelia Torres