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<\/a><\/span><\/div><\/div><\/div>Ver Sacrum<\/h3><\/div>Eduardo Soler and two friends started Ver Sacrum in 2011 with the concept of growing and vinifying Rhone varietals. Their winemaking ethos focuses on fresh, low alcohol, lighter skin contact, native yeast, honest and easy drinking wines. All grapes are hand harvested and most are foot crushed with minimal intervention in the vineyards and winery and no corrections, filtration, or pump overs. They currently make wine from their small vineyard in Los Chacayes, Uco Valley (Mendoza) where they have planted Grenache, Monastrell, Carignan, Roussane, Marsanne, Mencia, Syrah, Teroldego, and Nebbiolo.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/ver-sacrum-gsm-botella-web-ok.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Sacrum GSM 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes, Vista Flores
\nElevation: 1.100 masl
\nVarietals: 70% Grenache Noir + 15% Syrah + 15% Monastrell
\nSize of the vineyard: 0,7 ha (this parcel)
\nVineyard age: 12 years old
\nNumber of plants per hectare: 11.000 plants
\nYields: 8.500 kg\/ha
\nIrrigation: automated drip irrigation
\nSoil composition: rocky alluvial soil. Formerly riverbed of Arroyo Grande
\nTraining method: gobelet
\nHarvest date: second week of April 2018
\nType of viticulture: organic (certification in process)<\/p>\n
Winemaking and ageing
\nYeasts: native
\nFermentation container: raw concrete egg of 3.000 liters
\nMaceration technique: semi-carbonic maceration during 8 days at low temperature
\nFermentation temperature: 24\u00baC
\nLength of fermentation: 25 days
\nMalolactic fermentation: spontaneous
\nSize\/material of aging container: 50% in eggs on its lees, 50% on third-use 225 liters French oak
\nAge of container if wood: more than 10 usages (mixed cooperage)
\nType of barrel and Cooperage: new French oak
\nTime of aging in container: 6 months
\nTime of aging in bottle: 8 months<\/p>\n
Analytical data
\nAlcohol: 13,5%
\nPh: 3,29
\nAcidity: 5,32 g\/l<\/p>\n
Winemaker: Eduardo Soler<\/p>\n
Price: U$S 20<\/p>\n<\/div><\/div><\/div>
Eduardo Soler and two friends started Ver Sacrum in 2011 with the concept of growing and vinifying Rhone varietals. Their winemaking ethos focuses on fresh, low alcohol, lighter skin contact, native yeast, honest and easy drinking wines. All grapes are hand harvested and most are foot crushed with minimal intervention in the vineyards and winery and no corrections, filtration, or pump overs. They currently make wine from their small vineyard in Los Chacayes, Uco Valley (Mendoza) where they have planted Grenache, Monastrell, Carignan, Roussane, Marsanne, Mencia, Syrah, Teroldego, and Nebbiolo.<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Sacrum GSM 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes, Vista Flores
\nElevation: 1.100 masl
\nVarietals: 70% Grenache Noir + 15% Syrah + 15% Monastrell
\nSize of the vineyard: 0,7 ha (this parcel)
\nVineyard age: 12 years old
\nNumber of plants per hectare: 11.000 plants
\nYields: 8.500 kg\/ha
\nIrrigation: automated drip irrigation
\nSoil composition: rocky alluvial soil. Formerly riverbed of Arroyo Grande
\nTraining method: gobelet
\nHarvest date: second week of April 2018
\nType of viticulture: organic (certification in process)<\/p>\n
Winemaking and ageing
\nYeasts: native
\nFermentation container: raw concrete egg of 3.000 liters
\nMaceration technique: semi-carbonic maceration during 8 days at low temperature
\nFermentation temperature: 24\u00baC
\nLength of fermentation: 25 days
\nMalolactic fermentation: spontaneous
\nSize\/material of aging container: 50% in eggs on its lees, 50% on third-use 225 liters French oak
\nAge of container if wood: more than 10 usages (mixed cooperage)
\nType of barrel and Cooperage: new French oak
\nTime of aging in container: 6 months
\nTime of aging in bottle: 8 months<\/p>\n
Analytical data
\nAlcohol: 13,5%
\nPh: 3,29
\nAcidity: 5,32 g\/l<\/p>\n
Winemaker: Eduardo Soler<\/p>\n
Price: U$S 20<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes, Vista Flores
\nElevation: 1.100 masl
\nVarietals: 70% Grenache Noir + 15% Syrah + 15% Monastrell
\nSize of the vineyard: 0,7 ha (this parcel)
\nVineyard age: 12 years old
\nNumber of plants per hectare: 11.000 plants
\nYields: 8.500 kg\/ha
\nIrrigation: automated drip irrigation
\nSoil composition: rocky alluvial soil. Formerly riverbed of Arroyo Grande
\nTraining method: gobelet
\nHarvest date: second week of April 2018
\nType of viticulture: organic (certification in process)<\/p>\n
Winemaking and ageing
\nYeasts: native
\nFermentation container: raw concrete egg of 3.000 liters
\nMaceration technique: semi-carbonic maceration during 8 days at low temperature
\nFermentation temperature: 24\u00baC
\nLength of fermentation: 25 days
\nMalolactic fermentation: spontaneous
\nSize\/material of aging container: 50% in eggs on its lees, 50% on third-use 225 liters French oak
\nAge of container if wood: more than 10 usages (mixed cooperage)
\nType of barrel and Cooperage: new French oak
\nTime of aging in container: 6 months
\nTime of aging in bottle: 8 months<\/p>\n
Analytical data
\nAlcohol: 13,5%
\nPh: 3,29
\nAcidity: 5,32 g\/l<\/p>\n
Winemaker: Eduardo Soler<\/p>\n
Price: U$S 20<\/p>\n<\/div><\/div><\/div>