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: 100% Cabernet Franc
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 method: trellis
Harvest date: last week of February
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: no
Yeasts: Indigenous, Spontaneous fermentation
Fermentation container: 1.000 liter plastic tanks
Maceration technique: not very extractive, a daily pump-up to wet the cap
Fermentation temperature: 24ºC
Length of fermentation: 10 days
Malolactic fermentation: yes
Aging container size/ material: 500 liters barrels
Age of container if wood: 2nd use
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
Residual sugar: 1,58 g/l
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
Varietales: 65% Cabernet Franc, 35% Malbec
Size of the vineyard: 4 ha
Vineyard age: 15 years old
Number of plants per hectare: 10.000 plants
Yields: 7.000 kg per ha.
Irrigation: drip irrigation
Soil Composition: alluvial, stony and sandy, with the presence of calcium carbonate, and with a slope
Training method: trellis
Harvest date: last week of February
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: 20%
Yeasts: Indigenous, Spontaneous fermentation
Fermentation container: concrete eggs
Maceration technique: not very extractive, a daily pump-up to wet the cap
Fermentation temperature: 24ºC
Length of fermentation: 12 days
Malolactic fermentation: yes
Aging container size/ material: 2200 liters concrete egg
Aging time in container: 9 months
Time of aging in bottle: 12 months

Analytical data
Alcohol: 13.8%
Ph: 3.99
Residual sugar: 1,89 g/l
Acidity: 4,61 g/l
Sulfites: 40 mg/l

Winemaker: German Masera