Mundo Revés

Mundo Revés is a project created by two young Frenchmen who arrived in Argentina ten years ago and discovered a style of wines and winemaking in the country that was very different from what they were used to back in France. They found an immense potential in Argentine terroirs, and felt this was a great opportunity to fulfill their dream (rêves means "dream" in French) in a fantastic country.rêves significa «sueño» en francés) en un país fantástico. 

After working for different wineries over many years, and having visited every vineyard in Mendoza, they decided to focus on the Uco Valley and create their own wines there. Quentin Pommier and Thibault Lepoutre found magnificent locations (such as Altamira, Cepillo, Chacayes and Gualtallary, among others) in which to produce special wines from varieties like Bonarda, Cabernet Franc, Semillón, Sauvignon Blanc, Criolla and, of course, Malbec.

 

Asa Nisi Masa Bonarda – TS

Province: Mendoza
Region: Uco Valley
Subregion: IG Los Chacayes
Elevation: 1.000 masl
Varietal: 100% Bonarda
Vineyard size: 3 ha
Vineyard age: 35 years old
Number of plants per hectare: 2.000 plants
Yields : 10 tn/ha
Irrigation: flood irrigation
Soil composition: sandy loam soil over a meter and then a horizon of alluvial gravels
Training method: pergola
Harvest date: 2021
Type of viticulture: sustainable

Winemaking and aging
Whole cluster: no
Yeast: indigenous
Fermentation container: spontaneous fermentation in concrete egg
Maceration technique: total maceration for three weeks
Fermentation temperature: 26°C
Length of fermentation: 10 days
Malolactic fermentation: yes
Aging container size/material: 5.000 liters concrete vat
Type of barrel and cooperage: aged in concrete vats on lees with frequent batonage.
Time of aging in container: 8 months
Time of aging in bottle: 6 months

Analytical data
Alcohol: 12%
Ph: 3,6
Residual sugar: 0 g/l
Acidity: 5.8 g/l in tartaric acid
Sulfites: 60

Winemakers: Quentin Pommier y Thibault Lepoutre

Price: £16

Le petit voyage Blend de blancas – TS

Province: Mendoza
Region: Sauvignon Blanc is produced in Gualtallary; the Semillon in Tupungato and the Tokaij in Los Chacayes
Elevation: Gualtallary 1.350 msnm; Tokajj 1.000 msnml and Semillon 900 msnm 
Varietals: 20% Semillón + 40% Tokaij + 40% Sauvignon Blanc
Vineyard size: 2 ha for Sauvignon Blanc; 1.20 ha for Semillon and 3 ha for Tokajj
Vineyard age: 40 years old (Sauvignon Blanc 20 yo)
Yields: Semillon 7 tn; Tokajj 10 tn and Sauvignon blanc 7 tn
Irrigation: flood irrigation for the Semillon and Tokajj; drip irrigation for Suavignon Blanc
Soil composition: Loam soil for Semillon and Tokajj; sandy loam for Suavignon Blanc
Training method: Tokajj pergola, Semillón & Suavignon Blanc VSP
Harvest date: everything was harvested between the last week of February and the first week of March 2022
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: no, but all the fermentation with the skins
Yeast: indigenous
Fermentation container: concrete eggs and third-use barrels
Maceration technique: Maceration and fermentation between 1 and 3 months depending on the varieties with a short pump over per day during fermentation
Fermentation temperature: 15º to 19ºC
Duración de la fermentación:  14 días
Malolactic fermentation: no
Size/material of the aging container: third-use barrels for Tokajj and Semillon; concrete eggs for Suavignon Blanc
Age of the container if it is made of wood: third-use barrels
Type of barrel and Cooperage: 225 liters barrel
Time of aging in container: 5 months
Time of aging in bottle: 6 months

Analytical data
Alcohol: 13%
Ph: 3,3
Residual sugar: 0 g/l
Acidity: 7 g/l
Sulfites: no sulfites throughout the production. 40 mg added at bottling. Unfiltered wine

Winemakers: Quentin Pommier y Thibault Lepoutre

Price: £13

Le petit voyage Torrontes – TS

Province: Mendoza
Region: Uco Valley
Subregion: IG Los Chacayes
Elevation: 1.000 msnm
Varietal: 100% Torrontés
Vineyard size: 1,5 ha
Vineyard age: 35 years old
Number of plants per hectare: 2.000 plants
Yields: 10 tn
Irrigation: flood irrigation
Soil composition: loam
Training method: pergola
Harvest date: March 2022
Type of viticulture: sustainable

Winemaking and ageing
Yeast: indigenous
Fermentation container: concrete vats
Maceration technique: with skins
Fermentation temperature: 16º to 18ºC
Length of fermentation: 14 days
Malolactic fermentation: no
Aging container size/material: 5.000 liters concrete vat
Time of aging in container: 4 months with skins
Time of aging in bottle: 2 months

Analytical data
Alcohol: 13%
Ph: 3,4
Residual sugar: 0 g/l
Acidity: 6,5 g/l in tartaric acid
Sulfites: the entire vinification process is carried out without sulfites, only 40 ml are added at the time of bottling. Unfiltered wine

Winemakers: Quentin Pommier y Thibault Lepoutre

Price: £13