Mil Suelos

Mil suelos was born from the friendship of three professionals from different areas of the wine industry in Argentina: Alejandro (Colo) Sejanovich, oenologist and agronomist, with vast experience in the knowledge of microclimates and the influence of soil on behavior of the vine and wine throughout the Argentine territory; Jeff Mausbach, an expert in communication and marketing of Argentine wine, with a long history in spreading it worldwide; and Jorge Crotta, who has focused his professional career on commercial and business management of the international and local wine markets.

Mil Suelos Estancia Los Cardones Tigerstone Garnacha 2021- TS

Province: Salta
Region: Cafayate
Subregion: Tolombón
Elevation: 1.700 masl
Varietal: 100% Garnacha
Irrigation: drip irrigation
Soil composition: very shallow rocky soil with abundant chipped slate stone on the surface, full of disintegrated mica.
Harvest date: 20 th February
Type of viticulture: conventional

Winemaking and ageing
Yeast: indigenous
Maceration technique: gentle destemming. Several microvinifications
Fermentation temperature: 17º-19 °C
Length of fermentation: 5-8 days
Malolactic fermentation: no
Aging container size/material: oak barrels
Age of container if wood: 2nd and 3rd use
Aging time in container: 9 months

Analytical data
Alcohol: 13,4%
Ph: 3,6
Acidity: 5,6 g/l

Winemaker: Jeff Mausbach & Alejandro Sejanovich

Mil Suelos Huichaira Vineyards Cielo Arriba 2020 – TS

Province: Jujuy
Region: Quebrada de Huichaira Quebrada de Huichaira
Subregion: Huichaira Huichaira
Elevation: 2.700 masl
Varietals: 80% Malbec, 13% Syrah, 7% Cabernet Franc
Vineyard size: 4 ha
Vineyard age: 6 years old
Soil composition: heterogeneous, formed with the sand base of the Huichaira River and the alluvium of stones and clay from the hills that surround the vineyard. Resulting in stony and silt-clay profiles in the upper part and sandy in the lower part.

Winemaking and ageing
Fermentation container: concrete tanks
Maceration technique: Malbec is co-fermented with Cabernet Franc and Syrah. This means that the grapes are not only combined in the final blend but rather ferment together from the beginning of the process.
Fermentation temperature: 16ºC
Aging container size/material: 500 liters barrels
Age of container if wood: 4th and 5th use
Type of barrel and Cooperage: French oak barrels
Time of aging in container: 12 months

Analytical data
Alcohol: 13,5%
Acidity: 6 g/l

Winemaker: Jeff Mausbach & Alejandro Sejanovich