![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/foto-bodega-mundo-reves-ok-500x500.jpg\")
<\/a><\/span><\/div><\/div><\/div>Mundo Rev\u00e9s<\/h3><\/h3><\/div>Mundo Rev\u00e9s is a project created by two young Frenchmen who arrived in Argentina ten years ago and discovered a style of wines and winemaking in the country that was very different from what they were used to back in France. They found an immense potential in Argentine terroirs, and felt this was a great opportunity to fulfill their dream (r\u00eaves means \"dream\" in French) in a fantastic country.<\/span>r\u00eaves <\/span><\/i>significa \u00absue\u00f1o\u00bb en franc\u00e9s) en un pa\u00eds fant\u00e1stico.\u00a0<\/span><\/p>\nAfter working for different wineries over many years, and having visited every vineyard in Mendoza, they decided to focus on the Uco Valley and create their own wines there. Quentin Pommier and Thibault Lepoutre found magnificent locations (such as Altamira, Cepillo, Chacayes and Gualtallary, among others) in which to produce special wines from varieties like Bonarda, Cabernet Franc, Semill\u00f3n, Sauvignon Blanc, Criolla and, of course, Malbec.<\/span><\/p>\n <\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/ASA-NISI-MASA-WEB-OK.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Asa Nisi Masa Bonarda – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes
\nElevation: 1.000 masl
\nVarietal: 100% Bonarda
\nVineyard size: 3 ha
\nVineyard age: 35 years old
\nNumber of plants per hectare: 2.000 plants
\nYields : 10 tn\/ha
\nIrrigation: flood irrigation
\nSoil composition: sandy loam soil over a meter and then a horizon of alluvial gravels
\nTraining method: pergola
\nHarvest date: 2021
\nType of viticulture: sustainable<\/p>\n
Winemaking and aging
\nWhole cluster: no
\nYeast: indigenous
\nFermentation container: spontaneous fermentation in concrete egg
\nMaceration technique: total maceration for three weeks
\nFermentation temperature: 26\u00b0C
\nLength of fermentation: 10 days
\nMalolactic fermentation: yes
\nAging container size\/material: 5.000 liters concrete vat
\nType of barrel and cooperage: aged in concrete vats on lees with frequent batonage.
\nTime of aging in container: 8 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 12%
\nPh: 3,6
\nResidual sugar: 0 g\/l
\nAcidity: 5.8 g\/l in tartaric acid
\nSulfites: 60<\/p>\n
Winemakers: Quentin Pommier y Thibault Lepoutre<\/p>\n
Price: \u00a316<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/LE-PETIT-VOAYGE-BLEND-DE-BLANCAS-WEB-OK.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Le petit voyage Blend de blancas – TS<\/h3><\/div>Province: Mendoza
\nRegion: Sauvignon Blanc is produced in Gualtallary; the Semillon in Tupungato and the Tokaij in Los Chacayes
\nElevation: Gualtallary 1.350 msnm; Tokajj 1.000 msnml and Semillon 900 msnm\u00a0<\/span>
\nVarietals: 20% Semill\u00f3n + 40% Tokaij + 40% Sauvignon Blanc
\nVineyard size: 2 ha for Sauvignon Blanc; 1.20 ha for Semillon and 3 ha for Tokajj
\nVineyard age: 40 years old (Sauvignon Blanc 20 yo)
\nYields: Semillon 7 tn; Tokajj 10 tn and Sauvignon blanc 7 tn
\nIrrigation: flood irrigation for the Semillon and Tokajj; drip irrigation for Suavignon Blanc
\nSoil composition: Loam soil for Semillon and Tokajj; sandy loam for Suavignon Blanc
\nTraining method: Tokajj pergola, Semill\u00f3n & Suavignon Blanc VSP
\nHarvest date: everything was harvested between the last week of February and the first week of March 2022
\nType of viticulture: sustainable<\/span><\/p>\nWinemaking and ageing
\nWhole cluster: no, but all the fermentation with the skins
\nYeast: indigenous
\nFermentation container: concrete eggs and third-use barrels
\nMaceration technique: Maceration and fermentation between 1 and 3 months depending on the varieties with a short pump over per day during fermentation
\nFermentation temperature: 15\u00ba to 19\u00baC
\nDuraci\u00f3n de la fermentaci\u00f3n: \u00a014 d\u00edas
\nMalolactic fermentation: no
\nSize\/material of the aging container: third-use barrels for Tokajj and Semillon; concrete eggs for Suavignon Blanc
\nAge of the container if it is made of wood: third-use barrels
\nType of barrel and Cooperage: 225 liters barrel
\nTime of aging in container: 5 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 13%
\nPh: 3,3
\nResidual sugar: 0 g\/l
\nAcidity: 7 g\/l
\nSulfites: no sulfites throughout the production. 40 mg added at bottling. Unfiltered wine<\/p>\n
Winemakers: Quentin Pommier y Thibault Lepoutre<\/p>\n
Price: \u00a313<\/p>\n<\/div><\/div><\/div>
Mundo Rev\u00e9s is a project created by two young Frenchmen who arrived in Argentina ten years ago and discovered a style of wines and winemaking in the country that was very different from what they were used to back in France. They found an immense potential in Argentine terroirs, and felt this was a great opportunity to fulfill their dream (r\u00eaves means \"dream\" in French) in a fantastic country.<\/span>r\u00eaves <\/span><\/i>significa \u00absue\u00f1o\u00bb en franc\u00e9s) en un pa\u00eds fant\u00e1stico.\u00a0<\/span><\/p>\n After working for different wineries over many years, and having visited every vineyard in Mendoza, they decided to focus on the Uco Valley and create their own wines there. Quentin Pommier and Thibault Lepoutre found magnificent locations (such as Altamira, Cepillo, Chacayes and Gualtallary, among others) in which to produce special wines from varieties like Bonarda, Cabernet Franc, Semill\u00f3n, Sauvignon Blanc, Criolla and, of course, Malbec.<\/span><\/p>\n <\/p>\n<\/div><\/div><\/div> Province: Mendoza Winemaking and aging Analytical data Winemakers: Quentin Pommier y Thibault Lepoutre<\/p>\n Price: \u00a316<\/p>\n<\/div><\/div><\/div> Province: Mendoza Winemaking and ageing Analytical data Winemakers: Quentin Pommier y Thibault Lepoutre<\/p>\n Price: \u00a313<\/p>\n<\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div>Asa Nisi Masa Bonarda – TS<\/h3><\/div>
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes
\nElevation: 1.000 masl
\nVarietal: 100% Bonarda
\nVineyard size: 3 ha
\nVineyard age: 35 years old
\nNumber of plants per hectare: 2.000 plants
\nYields : 10 tn\/ha
\nIrrigation: flood irrigation
\nSoil composition: sandy loam soil over a meter and then a horizon of alluvial gravels
\nTraining method: pergola
\nHarvest date: 2021
\nType of viticulture: sustainable<\/p>\n
\nWhole cluster: no
\nYeast: indigenous
\nFermentation container: spontaneous fermentation in concrete egg
\nMaceration technique: total maceration for three weeks
\nFermentation temperature: 26\u00b0C
\nLength of fermentation: 10 days
\nMalolactic fermentation: yes
\nAging container size\/material: 5.000 liters concrete vat
\nType of barrel and cooperage: aged in concrete vats on lees with frequent batonage.
\nTime of aging in container: 8 months
\nTime of aging in bottle: 6 months<\/p>\n
\nAlcohol: 12%
\nPh: 3,6
\nResidual sugar: 0 g\/l
\nAcidity: 5.8 g\/l in tartaric acid
\nSulfites: 60<\/p>\n<\/a><\/span><\/div><\/div><\/div>Le petit voyage Blend de blancas – TS<\/h3><\/div>
\nRegion: Sauvignon Blanc is produced in Gualtallary; the Semillon in Tupungato and the Tokaij in Los Chacayes
\nElevation: Gualtallary 1.350 msnm; Tokajj 1.000 msnml and Semillon 900 msnm\u00a0<\/span>
\nVarietals: 20% Semill\u00f3n + 40% Tokaij + 40% Sauvignon Blanc
\nVineyard size: 2 ha for Sauvignon Blanc; 1.20 ha for Semillon and 3 ha for Tokajj
\nVineyard age: 40 years old (Sauvignon Blanc 20 yo)
\nYields: Semillon 7 tn; Tokajj 10 tn and Sauvignon blanc 7 tn
\nIrrigation: flood irrigation for the Semillon and Tokajj; drip irrigation for Suavignon Blanc
\nSoil composition: Loam soil for Semillon and Tokajj; sandy loam for Suavignon Blanc
\nTraining method: Tokajj pergola, Semill\u00f3n & Suavignon Blanc VSP
\nHarvest date: everything was harvested between the last week of February and the first week of March 2022
\nType of viticulture: sustainable<\/span><\/p>\n
\nWhole cluster: no, but all the fermentation with the skins
\nYeast: indigenous
\nFermentation container: concrete eggs and third-use barrels
\nMaceration technique: Maceration and fermentation between 1 and 3 months depending on the varieties with a short pump over per day during fermentation
\nFermentation temperature: 15\u00ba to 19\u00baC
\nDuraci\u00f3n de la fermentaci\u00f3n: \u00a014 d\u00edas
\nMalolactic fermentation: no
\nSize\/material of the aging container: third-use barrels for Tokajj and Semillon; concrete eggs for Suavignon Blanc
\nAge of the container if it is made of wood: third-use barrels
\nType of barrel and Cooperage: 225 liters barrel
\nTime of aging in container: 5 months
\nTime of aging in bottle: 6 months<\/p>\n
\nAlcohol: 13%
\nPh: 3,3
\nResidual sugar: 0 g\/l
\nAcidity: 7 g\/l
\nSulfites: no sulfites throughout the production. 40 mg added at bottling. Unfiltered wine<\/p>\n