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<\/a><\/span><\/div><\/div><\/div>Per Se<\/h3><\/h3><\/div>After traveling through every winemaking region in Argentina, PerSe decided to create wines which spontaneously express their land of origin, all the time avoiding any interventions that might hide their purity.<\/span><\/h4>\nThe winery's mission is to have their wines show each parcel as it is, without obsessing over technology or overusing resources but rather capitalizing on acquired knowledge and a respect for tradition.<\/span><\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/07\/volare-del-camino-perse-2019-278x500.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Volare del Camino 2019 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley, Tupungato
\nSubregion: Monasterio, Gualtallary
\nElevation: almost 1.500 msnm
\nVarietal: 100% Malbec from pure limestone
\nVineyard size: 2.2 ha. Total. This is a fraction of less than 0.4 ha.
\nVineyard age: planted in 2010
\nNumber of plants per hectare: 5.000 plants
\nYields: less than 5 tons\/ha
\nIrrigation: drip irrigation
\nSoil composition: soil with a short top layer with a high content of calcareous gravel
\nTraining method: VSP
\nHarvest date: March 2019
\nType of viticulture: organic (uncertified) & sustainable<\/p>\n
Winemaking and ageing
\nYeasts: native
\nFermentation container: 500 liters vats
\nMaceration technique: soft pillages, one per day
\nIt fermented with indigenous yeasts and the extraction was limited to very soft daily pillages, for 30 days. This type of work and maceration time gives tannins of superlative texture and fineness, which characterizes this wine and places it close to Iubileus.
\nFermentation temperature: 18\u00ba to 20\u00baC
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: in barrel
\nSize\/material of the aging container: 225 liters \/ used French oak
\nAge of container if wood: used several times (between 4 and 10 years)
\nType of barrel and Cooperage: neutral French oak barrels
\nTime of aging in container: 16 months
\nTime of aging in bottle: 12 months before selling<\/p>\n
Analytical data
\nAlcohol: 14%
\nPh: 3,5
\nResidual sugar: < 1,8 g\/l
\nAcidity: 6,8 g\/l
\nSulfites: SO2 free 20 ppm approximately at the time of bottling<\/p>\n
WInemakers: David & Edy<\/p>\n
Price: U$S 85 SRP<\/p>\n<\/div><\/div><\/div>
After traveling through every winemaking region in Argentina, PerSe decided to create wines which spontaneously express their land of origin, all the time avoiding any interventions that might hide their purity.<\/span><\/h4>\nThe winery's mission is to have their wines show each parcel as it is, without obsessing over technology or overusing resources but rather capitalizing on acquired knowledge and a respect for tradition.<\/span><\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>Volare del Camino 2019 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley, Tupungato
\nSubregion: Monasterio, Gualtallary
\nElevation: almost 1.500 msnm
\nVarietal: 100% Malbec from pure limestone
\nVineyard size: 2.2 ha. Total. This is a fraction of less than 0.4 ha.
\nVineyard age: planted in 2010
\nNumber of plants per hectare: 5.000 plants
\nYields: less than 5 tons\/ha
\nIrrigation: drip irrigation
\nSoil composition: soil with a short top layer with a high content of calcareous gravel
\nTraining method: VSP
\nHarvest date: March 2019
\nType of viticulture: organic (uncertified) & sustainable<\/p>\n
Winemaking and ageing
\nYeasts: native
\nFermentation container: 500 liters vats
\nMaceration technique: soft pillages, one per day
\nIt fermented with indigenous yeasts and the extraction was limited to very soft daily pillages, for 30 days. This type of work and maceration time gives tannins of superlative texture and fineness, which characterizes this wine and places it close to Iubileus.
\nFermentation temperature: 18\u00ba to 20\u00baC
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: in barrel
\nSize\/material of the aging container: 225 liters \/ used French oak
\nAge of container if wood: used several times (between 4 and 10 years)
\nType of barrel and Cooperage: neutral French oak barrels
\nTime of aging in container: 16 months
\nTime of aging in bottle: 12 months before selling<\/p>\n
Analytical data
\nAlcohol: 14%
\nPh: 3,5
\nResidual sugar: < 1,8 g\/l
\nAcidity: 6,8 g\/l
\nSulfites: SO2 free 20 ppm approximately at the time of bottling<\/p>\n
WInemakers: David & Edy<\/p>\n
Price: U$S 85 SRP<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Volare del Camino 2019 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley, Tupungato
\nSubregion: Monasterio, Gualtallary
\nElevation: almost 1.500 msnm
\nVarietal: 100% Malbec from pure limestone
\nVineyard size: 2.2 ha. Total. This is a fraction of less than 0.4 ha.
\nVineyard age: planted in 2010
\nNumber of plants per hectare: 5.000 plants
\nYields: less than 5 tons\/ha
\nIrrigation: drip irrigation
\nSoil composition: soil with a short top layer with a high content of calcareous gravel
\nTraining method: VSP
\nHarvest date: March 2019
\nType of viticulture: organic (uncertified) & sustainable<\/p>\n
Winemaking and ageing
\nYeasts: native
\nFermentation container: 500 liters vats
\nMaceration technique: soft pillages, one per day
\nIt fermented with indigenous yeasts and the extraction was limited to very soft daily pillages, for 30 days. This type of work and maceration time gives tannins of superlative texture and fineness, which characterizes this wine and places it close to Iubileus.
\nFermentation temperature: 18\u00ba to 20\u00baC
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: in barrel
\nSize\/material of the aging container: 225 liters \/ used French oak
\nAge of container if wood: used several times (between 4 and 10 years)
\nType of barrel and Cooperage: neutral French oak barrels
\nTime of aging in container: 16 months
\nTime of aging in bottle: 12 months before selling<\/p>\n
Analytical data
\nAlcohol: 14%
\nPh: 3,5
\nResidual sugar: < 1,8 g\/l
\nAcidity: 6,8 g\/l
\nSulfites: SO2 free 20 ppm approximately at the time of bottling<\/p>\n
WInemakers: David & Edy<\/p>\n
Price: U$S 85 SRP<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uco Valley, Tupungato
\nSubregion: Monasterio, Gualtallary
\nElevation: almost 1.500 msnm
\nVarietal: 100% Malbec from pure limestone
\nVineyard size: 2.2 ha. Total. This is a fraction of less than 0.4 ha.
\nVineyard age: planted in 2010
\nNumber of plants per hectare: 5.000 plants
\nYields: less than 5 tons\/ha
\nIrrigation: drip irrigation
\nSoil composition: soil with a short top layer with a high content of calcareous gravel
\nTraining method: VSP
\nHarvest date: March 2019
\nType of viticulture: organic (uncertified) & sustainable<\/p>\n
Winemaking and ageing
\nYeasts: native
\nFermentation container: 500 liters vats
\nMaceration technique: soft pillages, one per day
\nIt fermented with indigenous yeasts and the extraction was limited to very soft daily pillages, for 30 days. This type of work and maceration time gives tannins of superlative texture and fineness, which characterizes this wine and places it close to Iubileus.
\nFermentation temperature: 18\u00ba to 20\u00baC
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: in barrel
\nSize\/material of the aging container: 225 liters \/ used French oak
\nAge of container if wood: used several times (between 4 and 10 years)
\nType of barrel and Cooperage: neutral French oak barrels
\nTime of aging in container: 16 months
\nTime of aging in bottle: 12 months before selling<\/p>\n
Analytical data
\nAlcohol: 14%
\nPh: 3,5
\nResidual sugar: < 1,8 g\/l
\nAcidity: 6,8 g\/l
\nSulfites: SO2 free 20 ppm approximately at the time of bottling<\/p>\n
WInemakers: David & Edy<\/p>\n
Price: U$S 85 SRP<\/p>\n<\/div><\/div><\/div>