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<\/a><\/span><\/div><\/div><\/div>Ver Sacrum<\/h3><\/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.<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/10\/LA-DAMA-DEL-ABRIGO-ROJO-BOTELLA-OK-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>La dama del abrigo rojo 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes, Vista Flores
\nElevation: 1.100 masl
\nVarietal: 100% Nebbiolo
\nSize of the vineyard: 0,7 ha (this parcel)
\nNumber of plants per hectare: 10.000 plants
\nYields: 8.500 kg\/ha
\nIrrigation: automated drip irrigation
\nSoil composition: rocky alluvial soil. Formerly riverbed of Arroyo Grande
\nTrainning method: Pergola (north-south); pergola (east-west) & VSP (north-south)
\nHarvest date: 3rd week of March 2021
\nType of viticulture: organic (certification in process)<\/p>\n
Winemaking and ageing
\nWhole cluster: yes
\nYeasts: native
\nFermentation container: 500 liters plastic bins
\nMaceration technique: foot trodden
\nFermentation temperature: 24\u00baC
\nLength of fermentation: 21 days in plastic bins finishing in 225 liters French oak barrel
\nSize\/material of aging container: 50% in eggs on its lees, 50% on third-use 225 liters French oak
\nAge of container if wood : 10th use
\nType of barrel and Cooperage: French oak barrels
\nTime of aging in container: 6 months
\nTime of aging in bottle: 8 months<\/p>\n
Analytical data
\nAlcohol: 13%
\nPh: 3,25
\nAcidity: 6,9 g\/l<\/p>\n
Winemaker: Eduardo Soler<\/p>\n
Price: U$S 30<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/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.<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>La dama del abrigo rojo 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes, Vista Flores
\nElevation: 1.100 masl
\nVarietal: 100% Nebbiolo
\nSize of the vineyard: 0,7 ha (this parcel)
\nNumber of plants per hectare: 10.000 plants
\nYields: 8.500 kg\/ha
\nIrrigation: automated drip irrigation
\nSoil composition: rocky alluvial soil. Formerly riverbed of Arroyo Grande
\nTrainning method: Pergola (north-south); pergola (east-west) & VSP (north-south)
\nHarvest date: 3rd week of March 2021
\nType of viticulture: organic (certification in process)<\/p>\n
Winemaking and ageing
\nWhole cluster: yes
\nYeasts: native
\nFermentation container: 500 liters plastic bins
\nMaceration technique: foot trodden
\nFermentation temperature: 24\u00baC
\nLength of fermentation: 21 days in plastic bins finishing in 225 liters French oak barrel
\nSize\/material of aging container: 50% in eggs on its lees, 50% on third-use 225 liters French oak
\nAge of container if wood : 10th use
\nType of barrel and Cooperage: French oak barrels
\nTime of aging in container: 6 months
\nTime of aging in bottle: 8 months<\/p>\n
Analytical data
\nAlcohol: 13%
\nPh: 3,25
\nAcidity: 6,9 g\/l<\/p>\n
Winemaker: Eduardo Soler<\/p>\n
Price: U$S 30<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>La dama del abrigo rojo 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes, Vista Flores
\nElevation: 1.100 masl
\nVarietal: 100% Nebbiolo
\nSize of the vineyard: 0,7 ha (this parcel)
\nNumber of plants per hectare: 10.000 plants
\nYields: 8.500 kg\/ha
\nIrrigation: automated drip irrigation
\nSoil composition: rocky alluvial soil. Formerly riverbed of Arroyo Grande
\nTrainning method: Pergola (north-south); pergola (east-west) & VSP (north-south)
\nHarvest date: 3rd week of March 2021
\nType of viticulture: organic (certification in process)<\/p>\n
Winemaking and ageing
\nWhole cluster: yes
\nYeasts: native
\nFermentation container: 500 liters plastic bins
\nMaceration technique: foot trodden
\nFermentation temperature: 24\u00baC
\nLength of fermentation: 21 days in plastic bins finishing in 225 liters French oak barrel
\nSize\/material of aging container: 50% in eggs on its lees, 50% on third-use 225 liters French oak
\nAge of container if wood : 10th use
\nType of barrel and Cooperage: French oak barrels
\nTime of aging in container: 6 months
\nTime of aging in bottle: 8 months<\/p>\n
Analytical data
\nAlcohol: 13%
\nPh: 3,25
\nAcidity: 6,9 g\/l<\/p>\n
Winemaker: Eduardo Soler<\/p>\n
Price: U$S 30<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uco Valley
\nSubregion: IG Los Chacayes, Vista Flores
\nElevation: 1.100 masl
\nVarietal: 100% Nebbiolo
\nSize of the vineyard: 0,7 ha (this parcel)
\nNumber of plants per hectare: 10.000 plants
\nYields: 8.500 kg\/ha
\nIrrigation: automated drip irrigation
\nSoil composition: rocky alluvial soil. Formerly riverbed of Arroyo Grande
\nTrainning method: Pergola (north-south); pergola (east-west) & VSP (north-south)
\nHarvest date: 3rd week of March 2021
\nType of viticulture: organic (certification in process)<\/p>\n
Winemaking and ageing
\nWhole cluster: yes
\nYeasts: native
\nFermentation container: 500 liters plastic bins
\nMaceration technique: foot trodden
\nFermentation temperature: 24\u00baC
\nLength of fermentation: 21 days in plastic bins finishing in 225 liters French oak barrel
\nSize\/material of aging container: 50% in eggs on its lees, 50% on third-use 225 liters French oak
\nAge of container if wood : 10th use
\nType of barrel and Cooperage: French oak barrels
\nTime of aging in container: 6 months
\nTime of aging in bottle: 8 months<\/p>\n
Analytical data
\nAlcohol: 13%
\nPh: 3,25
\nAcidity: 6,9 g\/l<\/p>\n
Winemaker: Eduardo Soler<\/p>\n
Price: U$S 30<\/p>\n<\/div><\/div><\/div>