Pielihueso was born in 2017, when Alejandro Bartolomé took a turn in his career as an agronomist and decided to dedicate himself to cultivating and producing something that does good for planet Earth (and himself along the way). We work the vineyard organically (certification is on the way) and with little intervention in the winery. That means, removing and adding as little as possible so that the wine is fermented grape juice, and that's it. We are not guided by a formula or a market need to make wines, but rather by understanding the grapes we have and their possibilities.

Province: Mendoza
Region: IG Los Chacayes, Tunuyán
Subregion: Los Chacayes alto
Elevation: 1.250 masl
Varietals: Torrontés + Sauvignon Blanc + Chardonnay
Vineyard size: 2 ha.
Vineyard age: 15 years old
Yields: 6.000 kg
Irrigation: drip irrigation
Soil composition: alluvium and stony
Training method: trellis
Harvest date: February 28th for the SB and CH; and March 10th for Torrontés
Type of viticulture: ecologic and sustainable

Winemaking and ageing
Prensa directa. Primero del Sauvignon Blanc y el Chardonnay en conjunto (cofermentados) y luego del Torrontés, ambos en tanques de acero inoxidable.  No se filtró ni se añadió So2 en su realización.
Yeast: indigenous
Fermentation container: stainless steel
Técnica de maceración: uvas despalilladas en tanque de acero con pocos remóntajes (1 vez cada dos semanas)
Temperatura de fermentación: 16º/20ºC
Length of fermentation: 10 days
Fermentación maloláctica: sí, naturalmente en el tanque
Tamaño/material del contenedor de envejecimiento: huevo de concreto de 3.000 litros (de Lucas Fastiglione)
Time of aging in container: 6 months
Aging time in bottle: 7 months

Analytical data
Alcohol: 12,7%
Azúcar residual: 1,5 gr
Acidez: en tartarico, 4,5 g/l
Sulfites: 30 mg/l

Enólogos: Sebatian Bisole & Celina Bartolome