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

Información del viñedo: viñedos plantados en 2009, de producción organica no
certificada, sobre el extremo suroeste de Los Chacayes.
Region: IG Los Chacayes, Tunuyán
Subregion: Los Chacayes alto
Elevación: 1250 mts
Varietales: Torrents – Sauvignon Blanc – Chardonnay
Vineyard size: 2 ha
Vineyard age: 15 years old
Number of plants per hectare: 4.666 plants
Yields: 6.000 kg
Irrigation: drip irrigation
Soil composition: alluvium and stony
Training method: trellis
Fecha de cosecha: 28 febrero para el sauvignon blanc y chard. y 10 de marzo para el
torrontés.
Type of viticulture: ecologic and sustainable
Vinification and aging: First the SB and CH are harvested, and a few weeks later, the
Torrontés. The intention is to allow the Torrontés to complete its maturation in order to
be able to obtain the greatest possible varietal expression, and that the SB and CH being less
matured provide acidity and freshness. The grapes are received at the winery, destemmed but not
grinds, the Torrontés goes directly to a concrete pool, and CH & SB go to steel tanks stainless
(all with controled temperature). Each one performs the
fermentation individually, with 1 pump-over per day, and at the end the fermentation of the wine
remains with its skins for approximately 2 months, we press it
and we make the blend. The wine is then passed into 3 Spanish ceramic Amphorae where
it stays for about 6 months, always as full as possible and then it is divided. Does not have
addition of SO2, without a slight filtration to avoid possible refermentations
Whole cluster: no
Yeast: indigenous
Contenedor de fermentación: acero inoxidable / pileta de hormigon
Maceration technique: destemmed grapes in a steel tank with few pump-overs
Temperatura de fermentación: 16/20 grados
Length of fermentation: 10 days
Malolactic fermentation: yes, naturally in the tank
Aging container size/material: Spanish ceramic amphorae
Edad del contenedor si es de madera: –
Tipo de barrica y tonelería: –
Aging time in container: 6 months
Aging time in bottle: 7 months
Analytical data
Alcohol: 13,5%
Azúcar residual: 1,5 gr
Acidez: en tartarico, 5,3
Sulfites: 13 mg/l
Enólogo: Sebatian Bisole / Celina Bartolome