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.
Buscado Vivo o Muerto Chardonnay 2020 - TS
Province: Mendoza
Region: Uco Valley
Subregion: Gualtallary
Elevation: 1.400 masl
Varietal: 100% Chardonnay
Parcel size: 0.75 ha
Vineyard age: 15 years old
Number of plants per hectare: 5.000 plants
Yields: 7.000 kg per hectare
Irrigation: drip irrigation
Soil composition: shallow sandy soils with limestone driven top soil.
Training method: VSP
Harvest date: second week of February
Type of viticulture: sustainable
Winemaking and ageing
Whole cluster: 100%
Yeast: Indigenous
Fermentation container: fermented in used 500 liters French oak barrels
Maceration technique: Whole cluster oxidative pressing (no S02 addition at press)
Fermentation temperature: 25ºC
Length of fermentation: 30 / 45 days
Malolactic fermentation: yes
Size/material of the aging container: 500 liters barrels
Age of container if wood: more than 5 uses
Time of aging in container: 9 months
Time of aging in bottle: One year before release
Analytical data
Alcohol: 12.8 %
Ph: 3.30
Residual sugar: 1.80 g/l
Acidity: 6.50 g/l
Total Sulfites: 105
Winemaker: Alejandro Sejanovich
Cielo Arriba 2020 - TS
Mil Suelos Cielo Arriba Tinto 2020 - TS
Province: Jujuy
Region: Quebrada de Humahuaca
Subregion: Huichaira
Elevation: 2.700 masl
Varietal: 80% Malbec, 13% Syrah, 7% Cabernet Franc
Vineyard size: 2 ha
Vineyard age: Planted in 2014
Number of plants per hectare: 3500 plants
Yields: 5000 kg per ha
Irrigation: Drip
Soil composition: heterogeneous soil profile based on sand from the Huichaira river
with stony top soil and a bit of clay. Loamy clay with plentiful surface stones.
Training method: VSP
Harvest date: first week of April
Type of viticulture: Sustainable
Winemaking and ageing
Whole cluster: 60%
Yeast: Indinegous
Fermentation container: Concrete tanks
Maceration technique: 25 days
Fermentation temperature: 24ºC
Length of fermentation: 12 days
Malolactic fermentation: Yes
Size/material of the aging container: used 500 L French oak
Age of container if wood: More than 5 uses
Time of aging in container: 12 months.
Time of aging in bottle: Two years before release
Analytical data
Alcohol: 13.4 %
Ph: 3.64
Residual sugar: 2.50 g/l
Acidity: 5.65 g/l
Total Sulfites: 110
Winemaker: Alejandro Sejanovich