Sorol Wines es una propuesta fresca y personal que busca expresar el terroir de Gualtallary, con una viticultura y vinificación cuidadosa. Liderada por Sorrel Moseley‑Williams, combina rigor técnico y creatividad, y ya está disponible en el mercado nacional e internacional.

Province: Mendoza

Region: Uco Valley
Subregion: Tupungato
Elevation: 1100 maslft6
Varietal: Chardonnay
Yields: 3.5 tons-acre
Irrigation: drip irrigation

Soil composition: alluvial and rocky

Training method: VSP

Harvest date: February
Type of viticulture: Sustainable

Winemaking and ageing
Whole cluster: no
Yeast: Native
Fermentation container: the wine undergoes mixed fermentation, utilizing both old barrels and concrete eggs.
Maceration technique: a portion of the wine is macerated and fermented with the skins, while another undergoes oxidative fermentation, and a third is fermented reductively. 

Fermentation temperature: 21º/25º C
Length of fermentation: 7 days
Malolactic fermentation: yes
Size/material of the aging container: 350 litres oak barrels
Age of container if wood: third use
Time of aging in container:  2 winters
Time of aging in bottle: 8/12 months

Analytical data
Alcohol: 12,9%
Ph: 3,50
Residual sugar: 2,04
Acidity: 6,52 g/l

Sulfites: 23 mg/l

Winemaker: Matías Michelini

Province: Mendoza
Region: Uco Valley 
Subregion: Tunuyán – San Pablo
Elevation: 1500 mtrs
Varietal: Malbec
Vineyard age: 18 years - The cuttings were brought from Noemia to
ensure biodynamic practices from the start.
Number of plants per hectare:
Yields: 3.5 tons-acre
Irrigation: DRIP IRRIGATION
Soil composition: Sandy loam with stones and calcareous deposits
Training method: VSP
Harvest date: February
Type of viticulture: Sustainable - Biodynamic

Winemaking and ageing
Whole cluster: Yes – 100% at the beginning, progressively removed during fermentation
Yeast: Native
Fermentation container: Plastic bins
Maceration technique: Manual punch-down (daily), with gradual stem removal
Fermentation temperature: 21/25 degrees
Length of fermentation: 6 days
Malolactic fermentation: Yes
Size/material of the aging container: 1000 litres Italian foudre
Age of container if wood: First use
Time of aging in container: 2 winters
Time of aging in bottle: 8/12 months

Analytical data
Alcohol: 13,6%
Ph: 3,7
Residual sugar: 0,12
Acidity: 6,27 g/l
Sulfites: 18 g/l

Winemaker: Matías Michelini