The biodynamic agriculture conceives a unit between the soil, the sky and everything that surrounds it, and the crops are guided by an astronomical calendar. As a symbol of this intimate connection between the astral and the terrestrial, Sitio La Estocada is designed as a reflection of the Orion constellation, omnipresent in the southern hemisphere, with nineteen circles on the farm and vineyard that replicate the stars and act , at the same time, to delimit the crops.
Three hectares of grapevines coexist with vegetable gardens, aromatic flowers and medicinal herbs that are used for biodynamic preparations to give back to the earth what it gives us. Farm animals provide the fertilizer and all waste is reused as compost. The energy is generated by our own photovoltaic panels. Likewise, the place also has an apiary, a farm of fruit trees and, of course, the winery. Everything works as a self-contained unit. The richness of the landscape and the climate, the interaction of the animals and the work of all the people involved are condensed here in bottles of unique wines, which could only be produced in this place in the world, conceived by the dream of a family.

Province: Mendoza
Region: Uco Valley
Subregión: San Pablo, Tunuyán
Elevación: 1450 msnm
Varietal: 100% Cabernet Franc
Vineyard age: 10 years old
Rendimientos: 600 botellas
Irrigation: drip irrigation
Soil composition: calcareous and alluvial
Training method: VSP
Harvest date: March 2018
Type of viticulture: sustainable

Winemaking and ageing
Racimo completo: 20%
Yeasts: native
Contenedor de fermentación: barrica de roble francés neutro de 500 litros
Temperatura de fermentación: 21º/25º C
Length of fermentation: 5 days
Malolactic fermentation: no
Tamaño/material del contenedor de envejecimiento: barril de roble francés neutro de 500 litros
Edad del contenedor si es de madera: segundo o tercer uso
Time of aging in container: during 2 winters
Time of aging in bottle: 8 to 12 months

Analytical data
Alcohol: 13,9%
Ph: 3,5
Azúcar residual: < 2,0 g/l
Acidity: 5,4 g/l
Sulfitos: 58 ppm

Winemaker: Matías Michelini

Province: Mendoza
Region: Uco Valley
Subregión: Gualtallary, Finca 84, Tupungato winelands
Elevation: 1.400 msnm
Varietal: 100% pinot noir
Vineyard age: 12 years old
Rendimientos: 600 botellas
Irrigation: drip irrigation
Soil composition: sandy, alluvial and calcareous
Training method: VSP
Fecha de cosecha: Febrero 2018
Type of viticulture: sustainable

Winemaking and ageing
Racimo completo: 20%
Yeasts: native
Contenedor de fermentación: barrica de roble francés neutro de 500 litros
Temperatura de fermentación: 21º/25ºC
Length of fermentation: 5 days
Malolactic fermentation: no
Tamaño/material del contenedor de envejecimiento: barril de roble francés neutro de 500 litros
Edad del contenedor si es de madera: segundo o tercer uso
Time of aging in container: during 2 winters
Tiempo de crianza en botella : entre 8 y 12 meses

Analytical data
Alcohol: 13%
Ph: 3,7
Azúcar residual: < 2,0 g/l
Acidez:  5,2 g/l
Sulfites: 57 ppm

Winemaker: Matías Michelini