Proyecto Hermanas

Proyecto Hermanas poses a question that challenges tradition and respects it all the same, and in doing so establishes these sisters' legacy by means of a new path of work and creation. This is two sisters' search for a style of their own and the fulfillment of creating a common project that brings distant lands together.

For them, it is an opportunity to miss each other less, to laugh in the face of their differences and join forces with nature. And while there may not have been a precise reason for creating this project, a desire for shared adventures is as evident as the ever-present need for shaking things up.

 

Proyecto Hermanas Malbec – Cabernet Franc 2019 – TS

Province: Mendoza
Region: Pedriel, Luján de Cuyo & Gualtallary, Tupungato
Elevation: 980 & 1.150 msnm
Varietals: 75% Malbec + 25% Cabernet Franc
Size of the vineyard: Cabernet Franc: 2 plots, one of 2 ha. and the other of 1,5 ha. Total La Jacintana vineyard: 25 ha total planted; Malbec: 4 parcels of 1.8 ha approx. Total vineyard 23 ha Finca Aguas Verdes (Gualtallary).
Age of the vineyard: Cabernet Franc planted in 1993 (Perdriel) and Malbec in 2006 (Gualtallary)
Number of plants per hectare: Cabernet Franc 3.200 plants/ha & Malbec 3.200 plants/ha
Yields: Cabernet Franc 75 qq/ha & Malbec 70 qq/ha
Irrigation: drip irrigation with well water and tap water
Soil composition: in Gualtallary: sandy with a high calcareous content. Caliche and stones at variable depth
in Perdriel: silty loam soil with stone subsoil at variable depth
Training method: high SVP. Cordon pruning
Harvest date: 2019
Type of viticulture: plan to become organic in 5 years

Winemaking and ageing
Yeast: indigenous
Fermentation container: stainless steel tanks from 5,000 to 10,000 liters or oak vats of 4,000 liters
Maceration technique: cold pre-fermentation for 3 days.
Fermentation temperature: 30-31°C maximum
Length of fermentation: 20 to 25 days
Malolactic fermentation: spontaneous
Size/material of the aging container: 500 liters barrels
Age of container if wood: second use
Type of barrel and Cooperage: French oak barrels
Time of aging in container: 12 months
Time of aging in bottle: 12 months

Analytical data
Alcohol: 13,8%
Ph 3,60
Residual sugar: 1,7 g/l
Acidity: 5,48 g/l
Sulfitos n/a

Winemaker: Juan Roby

Price: U$S 35

Proyecto Hermanas Pinot Noir 2019 – TS

Province: Mendoza
Region: Tupungato
Subregion: Gualtallary
Elevation: 1.350 msnm
Varietal : 100% Pinot Noir
Size of the vineyard: 23 ha.
Number of plants per hectare: 6.800 plants
Yields: 60 qq/ha
Irrigation: drip irrigation
Soil composition: sandy with a high calcareous content. Caliche and stones at variable depth
Training method: high SVP. Guyot pruning
Harvest date: 2019
Type of viticulture: conventional

Winemaking and ageing
Yeast: indigenous
Fermentation container: 4.000 liters oak vats
Maceration technique: cold pre-fermentation for 3 days.
Fermentation temperature: under 28°C
Length of fermentation: 15 to 25 days
Malolactic fermentation: spontaneous
Aging container size/material: 2.500 liters and 500 liter barrels / French oak
Age of the container : between 2 usages and more
Tipo de barrica y tonelería : toneles de roble francés y barricas de roble francés
Time of aging in container: 12 months
Time of aging in bottle: 12 months

Analytical data
Alcohol: 12,9%
Ph 3,5
Residual sugar: 1,8 g/l
Acidity: 6,3 g/l

Winemaker: Juan Roby

Price: U$S 35

Proyecto Hermanas White Blend 2021 – TS

Province: Mendoza
Region: Tupungato & Luján de Cuyo
Subregion: La Carrera (Sauvignon Blanc), Gualtallary (Chardonnay) & Perdriel (Viognier)
Elevation: 1.400, 1.350 & 980 msnm
Varietals: 52% Suavignon Blanc + 32% Chardonnay + 16% Viognier
Yields: Chardonnay 80 qq ha; Sauvignon 70 qq/ha & Viognier 80 qq/ha
Irrigation: drip irrigation
Soil composition: Sauvignon: sandy; Viognier: silty loam with stone subsoil at variable depths; Chardonnay: sandy with a high calcareous content, caliche and stones at variable depths.
Training method: Viognier & Sauvignon blanc high SVP, cordon pruning
Chardonnay high SVP, guyot
Harvest date: 2021
Type of viticulture: conventional

Winemaking and ageing
Yeast: selected
Fermentation container: Sauvignon Blanc fermented in a stainless steel tank at a low temperature while the Chardonnay and Viognier, once fermentation had started, were transferred to 500 liters French oak barrels
Maceration technique: without maceration. Pressing and prior deburring by decanting
Fermentation temperature: Sauvignon Blanc, below 15°C; Chardonnay and Viognier below 18°C
Length of fermentation: 15 to 21 days
Malolactic fermentation: no
Size/material of the aging container: Sauvignon blanc in stainless steel tanks. In the case of the Chardonnay, half of the wine was placed in new French oak barrels and the other half in used French oak barrels. The Viognier was aged in used French oak barrels.
Container aging time: each varietal spent 12 months in its tank/barrel before being blended and bottled
Time of aging in bottle: 8 months minimum

Analytical data
Alcohol: 13,4%
Ph 3,2
Residual sugar: 1,4 g/l
Acidity: 6,7 g/l

Winemaker: Juan Roby

Price: U$S 35