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
Varietal: Petit Verdot
Vineyard size: 0.5 hectares
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
Harvest date: 10th March
Type of viticulture: ecologic and sustainable

We destem the grapes and press them in a pneumatic press. The juice goes to a 3,000 liter stainless steel tank where fermentation takes place spontaneously. Post fermentation, part of the wine remains in a stainless steel tank and 20% goes to a ceramic amphora. After 6 months of aging in these containers, the wine is bottled. It does not have added SO2, but a slight filtration to avoid possible re-fermentations.
Whole cluster: no
Yeast: indigenous
Fermentation container: stainless steel
Maceration technique: no maceration
Fermentation temperature: 16º-20°C
Length of fermentation: 20 days
Malolactic fermentation: yes, naturally in the tank
Aging container size/material: 2.000 liters stainless steel tank and 500 liter ceramic amphora
Aging time in container: 6 months
Aging time in bottle: 7 months

Analytical data
Alcohol: 14%
Residual sugar: 1,8 g/l
Acidity: in tartaric 5.9 g/l
Sulfites: 18 mg/l

Winemaker: Sebatian Bisole and Celina Bartolome

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
Number of plants per hectare: 4.666 plants
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
Tipo de viticultura: ecológica, sostenible y orgánica (sin certificación)

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
Fermentation container: stainless steel / concrete basin
Maceration technique: destemmed grapes in a steel tank with few pump-overs
Fermentation temperature: 16º-20°C
Length of fermentation: 10 days
Malolactic fermentation: yes, naturally in the tank
Aging container size/material: Spanish ceramic amphorae
Aging time in container: 6 months
Aging time in bottle: 7 months

Analytical data
Alcohol: 13,5%
Residual sugar: 1,5 g/l
Acidity: in tartaric, 5.3 g/l
Sulfites: 13 mg/l

Winemaker: Sebatian Bisole and Celina Bartolome