Oír ese río

Oir Esa Rio is the project of Marcial Sánchez Elía, together with oenologist Germán Masera. With own grapes from a vineyard in Alto Agrelo, Mendoza, at 1,100 meters high, on stony and well-sloped soils on the banks of a riverbed with natives plants

Oir ese ío Cabernet Franc 2021 – TS

Province: Mendoza
Region: Luján de Cuyo
Subregion: Alto Agrelo
Elevation: 1.100 masl
Varietal: Cabernet Franc and Malbec
Size of the vineyard: 4 ha
Vineyard age: 15 years old
Number of plants per hectare: 10.000 plants
Yields: 7000kg/ha
Irrigation: drip irrigation
Soil Composition: alluvial, stony and sandy, with the presence of calcium carbonate, and with a slope
Training system: trellis
Harvest date: last week of February
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: no
Yeasts: Indigenous, Spontaneous fermentation
Contenedor de fermentación: Tanques de Plastico de 1000L
Técnica de maceración: Poco extractiva, pisoneo diario para mojar sombrero
Temperatura de fermentación: 24°
Duración de la fermentación: 10 dias
Malolactic fermentation: yes
Tamaño/material del contenedor de envejecimiento: Barricas de 500L
Edad del contenedor si es de madera: 2do Uso
Type of barrel and cooperage: 500 liters Boutes Grand Reserve
Aging time in container:18 months
Time of aging in bottle: 12 months

Analytical data
Alcohol: 13.3°
Ph: 3.73
Azúcar residual: 1.58
Acidity: 4,95 g/l
Sulfites: 67 mg/l

Winemaker: German Masera

Oir ese Río Naciente Tinto Cabernet Franc & Malbec 2022 – TS

Province: Mendoza
Region: Luján de Cuyo
Subregion: Alto Agrelo
Elevation: 1.100 masl
Varietal: Cabernet Franc and Malbec
Size of the vineyard: 4 ha
Vineyard age: 15 years old
Number of plants per hectare: 10.000 plants
Yields: 7000kg/ha
Irrigation: drip irrigation
Soil Composition: alluvial, stony and sandy, with the presence of calcium carbonate, and with a slope
Training system: trellis
Harvest date: last week of February
Type of viticulture: sustainable

Winemaking and ageing
Racimo completo, sí/no/porcentaje: Si, 20%
Yeasts: Indigenous, Spontaneous fermentation
Fermentation container: concrete eggs
Técnica de maceración: Poco extractiva, un remontare diario para mojar sombrero
Temperatura de fermentación: 24°
Duración de la fermentación: 12 dias
Malolactic fermentation: yes
Tamaño/material del contenedor de envejecimiento: Huevo de Hormigón de 2200L
Edad del contenedor si es de madera:
Tipo de barrica y tonelería:
Aging time in container: 9 months
Time of aging in bottle: 12 months

Analytical data
Alcohol: 13.8°
Ph: 3.99
Azúcar residual: 1.89
Acidity: 4,61 g/l
Sulfitos: 40mg/l

Winemaker: German Masera