![](\"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><\/h4>\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><\/h4>\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 system: pergola
\nHarvest date: 2021
\nType of viticulture: sustainable<\/p>\n
Vinificaci\u00f3n y crianza :
\nWhole cluster: no
\nYeast: indigenous
\nContenedor de fermentaci\u00f3n: huevo de concreto. Fermentaci\u00f3n espontanea, sangr\u00eda del 10%
\nMaceration technique: total maceration for three weeks
\nFermentation temperature: 26\u00b0C
\nLength of fermentation: 10 days
\nMalolactic fermentation: yes
\nTama\u00f1o\/material del contenedor de envejecimiento : pileta de concreto de 5000 L
\nTipo de barrica y toneler\u00eda: Crianza en piletas de concreto sobre l\u00edas con batonajes frecuentes
\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: U$S 18<\/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><\/h4>\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><\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/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 system: pergola
\nHarvest date: 2021
\nType of viticulture: sustainable<\/p>\n
Vinificaci\u00f3n y crianza :
\nWhole cluster: no
\nYeast: indigenous
\nContenedor de fermentaci\u00f3n: huevo de concreto. Fermentaci\u00f3n espontanea, sangr\u00eda del 10%
\nMaceration technique: total maceration for three weeks
\nFermentation temperature: 26\u00b0C
\nLength of fermentation: 10 days
\nMalolactic fermentation: yes
\nTama\u00f1o\/material del contenedor de envejecimiento : pileta de concreto de 5000 L
\nTipo de barrica y toneler\u00eda: Crianza en piletas de concreto sobre l\u00edas con batonajes frecuentes
\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: U$S 18<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/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 system: pergola
\nHarvest date: 2021
\nType of viticulture: sustainable<\/p>\n
Vinificaci\u00f3n y crianza :
\nWhole cluster: no
\nYeast: indigenous
\nContenedor de fermentaci\u00f3n: huevo de concreto. Fermentaci\u00f3n espontanea, sangr\u00eda del 10%
\nMaceration technique: total maceration for three weeks
\nFermentation temperature: 26\u00b0C
\nLength of fermentation: 10 days
\nMalolactic fermentation: yes
\nTama\u00f1o\/material del contenedor de envejecimiento : pileta de concreto de 5000 L
\nTipo de barrica y toneler\u00eda: Crianza en piletas de concreto sobre l\u00edas con batonajes frecuentes
\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: U$S 18<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes
\nElevation: 1.000 masl
\nVarietal: 100% Bonarda
\nVineyard size: 3 ha
\nVineyard age: 35 years old
\nNumber of plants per hectare: 2.000 plants
\nYields : 10 tn\/ha
\nIrrigation: flood irrigation
\nSoil composition: sandy loam soil over a meter and then a horizon of alluvial gravels
\nTraining system: pergola
\nHarvest date: 2021
\nType of viticulture: sustainable<\/p>\n
Vinificaci\u00f3n y crianza :
\nWhole cluster: no
\nYeast: indigenous
\nContenedor de fermentaci\u00f3n: huevo de concreto. Fermentaci\u00f3n espontanea, sangr\u00eda del 10%
\nMaceration technique: total maceration for three weeks
\nFermentation temperature: 26\u00b0C
\nLength of fermentation: 10 days
\nMalolactic fermentation: yes
\nTama\u00f1o\/material del contenedor de envejecimiento : pileta de concreto de 5000 L
\nTipo de barrica y toneler\u00eda: Crianza en piletas de concreto sobre l\u00edas con batonajes frecuentes
\nTime of aging in container: 8 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 12%
\nPh: 3,6
\nResidual sugar: 0 g\/l
\nAcidity: 5.8 g\/l in tartaric acid
\nSulfites: 60<\/p>\n
Winemakers: Quentin Pommier y Thibault Lepoutre<\/p>\n
Price: U$S 18<\/p>\n<\/div><\/div><\/div>