![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/10\/foto-bodega-sophenia-cuadrado-ok.jpg\")
<\/a><\/span><\/div><\/div><\/div>Finca Sophenia<\/h3><\/h3><\/div><\/div>\n\n\nFinca SOPHENIA is a winery recognized as one of the highest quality wine producers in Argentina. To achieve this goal, Roberto Luka, its founder and conductor, chose Gualtallary, Tupungato, Mendoza, one of the most prestigious regions to produce high quality wines.
\nThe result was absolutely gratifying and the wines have already been praised by critics from Europe, America and Asia. \nThe wines started to sell worldwide in 2004 and succeeded to reach more than 25 countries.<\/h4>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/10\/ANTISYNTHESIS-BOTELLA-OK-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Sophenia Antisynthesis Field Blend 2021 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Tupungato
\nSubregion: Gualtallary
\nElevation: 1.200 masl
\nVarietales: Malbec & Cabernet Sauvignon
\nVineyard size: 130 ha
\nVineyard age: 24 years old
\nNumber of plants per hectare: 2.600 plants
\nYields: 65 qq\/ha.
\nIrrigation: drip irrigation
\nSoil composition: 1,2 m stony profil
\nTrainning method: low VSP
\nHarvest date: 12th of March 2021
\nType of viticulture: ecological \/ sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: fermented of 5% whole bunches
\nYeast: autochthonous
\nFermentation container: stainless steel tank
\nMaceration technique\u00a0: cold maceration for 3 days, fermentation for 2 weeks and maceration post-fermentation for 10 days.
\nFermentation temperature: 22\u00ba-26\u00ba C
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: yes, with native yeast
\nAging container size\/ material: french barrels
\nAge of container if wood: 10% 1st use (2021) - 90% 2nd, 3rd & 4th use (2020,2019,2018)
\nType of barrel and Cooperage: Saury, Seguin Moreau and Boutes.
\nTime of aging in container: 10 months
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 14,2%
\nPh: 3,65
\nResidual sugar: 2,62 g\/l
\nAcidity: 6,5 gr\/L
\nSulfites: 65 mg\/L Total<\/p>\n
Winemaker: Joaquin Martin<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
Finca SOPHENIA is a winery recognized as one of the highest quality wine producers in Argentina. To achieve this goal, Roberto Luka, its founder and conductor, chose Gualtallary, Tupungato, Mendoza, one of the most prestigious regions to produce high quality wines.
\nThe result was absolutely gratifying and the wines have already been praised by critics from Europe, America and Asia. \nThe wines started to sell worldwide in 2004 and succeeded to reach more than 25 countries.<\/h4>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>Sophenia Antisynthesis Field Blend 2021 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Tupungato
\nSubregion: Gualtallary
\nElevation: 1.200 masl
\nVarietales: Malbec & Cabernet Sauvignon
\nVineyard size: 130 ha
\nVineyard age: 24 years old
\nNumber of plants per hectare: 2.600 plants
\nYields: 65 qq\/ha.
\nIrrigation: drip irrigation
\nSoil composition: 1,2 m stony profil
\nTrainning method: low VSP
\nHarvest date: 12th of March 2021
\nType of viticulture: ecological \/ sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: fermented of 5% whole bunches
\nYeast: autochthonous
\nFermentation container: stainless steel tank
\nMaceration technique\u00a0: cold maceration for 3 days, fermentation for 2 weeks and maceration post-fermentation for 10 days.
\nFermentation temperature: 22\u00ba-26\u00ba C
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: yes, with native yeast
\nAging container size\/ material: french barrels
\nAge of container if wood: 10% 1st use (2021) - 90% 2nd, 3rd & 4th use (2020,2019,2018)
\nType of barrel and Cooperage: Saury, Seguin Moreau and Boutes.
\nTime of aging in container: 10 months
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 14,2%
\nPh: 3,65
\nResidual sugar: 2,62 g\/l
\nAcidity: 6,5 gr\/L
\nSulfites: 65 mg\/L Total<\/p>\n
Winemaker: Joaquin Martin<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Sophenia Antisynthesis Field Blend 2021 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Tupungato
\nSubregion: Gualtallary
\nElevation: 1.200 masl
\nVarietales: Malbec & Cabernet Sauvignon
\nVineyard size: 130 ha
\nVineyard age: 24 years old
\nNumber of plants per hectare: 2.600 plants
\nYields: 65 qq\/ha.
\nIrrigation: drip irrigation
\nSoil composition: 1,2 m stony profil
\nTrainning method: low VSP
\nHarvest date: 12th of March 2021
\nType of viticulture: ecological \/ sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: fermented of 5% whole bunches
\nYeast: autochthonous
\nFermentation container: stainless steel tank
\nMaceration technique\u00a0: cold maceration for 3 days, fermentation for 2 weeks and maceration post-fermentation for 10 days.
\nFermentation temperature: 22\u00ba-26\u00ba C
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: yes, with native yeast
\nAging container size\/ material: french barrels
\nAge of container if wood: 10% 1st use (2021) - 90% 2nd, 3rd & 4th use (2020,2019,2018)
\nType of barrel and Cooperage: Saury, Seguin Moreau and Boutes.
\nTime of aging in container: 10 months
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 14,2%
\nPh: 3,65
\nResidual sugar: 2,62 g\/l
\nAcidity: 6,5 gr\/L
\nSulfites: 65 mg\/L Total<\/p>\n
Winemaker: Joaquin Martin<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
Province: Mendoza
\nRegion: Tupungato
\nSubregion: Gualtallary
\nElevation: 1.200 masl
\nVarietales: Malbec & Cabernet Sauvignon
\nVineyard size: 130 ha
\nVineyard age: 24 years old
\nNumber of plants per hectare: 2.600 plants
\nYields: 65 qq\/ha.
\nIrrigation: drip irrigation
\nSoil composition: 1,2 m stony profil
\nTrainning method: low VSP
\nHarvest date: 12th of March 2021
\nType of viticulture: ecological \/ sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: fermented of 5% whole bunches
\nYeast: autochthonous
\nFermentation container: stainless steel tank
\nMaceration technique\u00a0: cold maceration for 3 days, fermentation for 2 weeks and maceration post-fermentation for 10 days.
\nFermentation temperature: 22\u00ba-26\u00ba C
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: yes, with native yeast
\nAging container size\/ material: french barrels
\nAge of container if wood: 10% 1st use (2021) - 90% 2nd, 3rd & 4th use (2020,2019,2018)
\nType of barrel and Cooperage: Saury, Seguin Moreau and Boutes.
\nTime of aging in container: 10 months
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 14,2%
\nPh: 3,65
\nResidual sugar: 2,62 g\/l
\nAcidity: 6,5 gr\/L
\nSulfites: 65 mg\/L Total<\/p>\n
Winemaker: Joaquin Martin<\/p>\n<\/div><\/div><\/div>