![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/10\/bodega-ES-VINOS-CUADRADO-Ok.jpg\")
<\/a><\/span><\/div><\/div><\/div>E’s VINO<\/h3><\/h3><\/div>E's VINO is the personal project of\nEugenia Luka, daughter of Roberto Luka, founder of the estate winery Finca Sophenia, located in Gualtallary, Mendoza, Argentina.
\nEugenia decided to board on her own journey after growing up along with her father's great passion.
\nThanks to the human, natural and technological support of Finca Sophenia, and the oenological direction of Joaquin Martin today Eugenia's dreams come true through E's Vino wines.<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/10\/histeria-botella-ok-1-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>E’s Vinos Histeria Semill\u00f3n 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: Gualtallary
\nElevation: 1.000 masl
\nVarietal: 100% Semillon
\nSize of the vineyard: 1.5 ha
\nVineyard age: 24 years old
\nNumber of plants per hectare: 2.600 plants
\nYields: 75 q\/ha
\nIrrigation: drip irrigation
\nSoil composition: 1,2 m stony profil
\nTrainning method: low VSP
\nHarvest date: 25th February 2018
\nType of viticulture: ecological & sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeasts: native
\nFermentation container: amphora
\nMaceration technique: clean and maceration pre-fermentation for 5 days
\nFermentation temperature: 18\u00baC
\nLength of fermentation: 10 days
\nMalolactic fermentation: no
\nAging container size\/ material: 2018's Amphora
\nTime of aging in container: 10 months
\nTime of aging in bottle: 24 months<\/p>\n
Analytical data
\nAlcohol: 12,8%
\nPh: 3,45
\nResidual sugar: 1,7 g\/l
\nAcidity: 5,7 g\/l
\nSulfites: 125 mg\/L Total<\/p>\n
Winemaker: Mat\u00edas Michelini<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
E's VINO is the personal project of\nEugenia Luka, daughter of Roberto Luka, founder of the estate winery Finca Sophenia, located in Gualtallary, Mendoza, Argentina.
\nEugenia decided to board on her own journey after growing up along with her father's great passion.
\nThanks to the human, natural and technological support of Finca Sophenia, and the oenological direction of Joaquin Martin today Eugenia's dreams come true through E's Vino wines.<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>E’s Vinos Histeria Semill\u00f3n 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: Gualtallary
\nElevation: 1.000 masl
\nVarietal: 100% Semillon
\nSize of the vineyard: 1.5 ha
\nVineyard age: 24 years old
\nNumber of plants per hectare: 2.600 plants
\nYields: 75 q\/ha
\nIrrigation: drip irrigation
\nSoil composition: 1,2 m stony profil
\nTrainning method: low VSP
\nHarvest date: 25th February 2018
\nType of viticulture: ecological & sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeasts: native
\nFermentation container: amphora
\nMaceration technique: clean and maceration pre-fermentation for 5 days
\nFermentation temperature: 18\u00baC
\nLength of fermentation: 10 days
\nMalolactic fermentation: no
\nAging container size\/ material: 2018's Amphora
\nTime of aging in container: 10 months
\nTime of aging in bottle: 24 months<\/p>\n
Analytical data
\nAlcohol: 12,8%
\nPh: 3,45
\nResidual sugar: 1,7 g\/l
\nAcidity: 5,7 g\/l
\nSulfites: 125 mg\/L Total<\/p>\n
Winemaker: Mat\u00edas Michelini<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>E’s Vinos Histeria Semill\u00f3n 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: Gualtallary
\nElevation: 1.000 masl
\nVarietal: 100% Semillon
\nSize of the vineyard: 1.5 ha
\nVineyard age: 24 years old
\nNumber of plants per hectare: 2.600 plants
\nYields: 75 q\/ha
\nIrrigation: drip irrigation
\nSoil composition: 1,2 m stony profil
\nTrainning method: low VSP
\nHarvest date: 25th February 2018
\nType of viticulture: ecological & sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeasts: native
\nFermentation container: amphora
\nMaceration technique: clean and maceration pre-fermentation for 5 days
\nFermentation temperature: 18\u00baC
\nLength of fermentation: 10 days
\nMalolactic fermentation: no
\nAging container size\/ material: 2018's Amphora
\nTime of aging in container: 10 months
\nTime of aging in bottle: 24 months<\/p>\n
Analytical data
\nAlcohol: 12,8%
\nPh: 3,45
\nResidual sugar: 1,7 g\/l
\nAcidity: 5,7 g\/l
\nSulfites: 125 mg\/L Total<\/p>\n
Winemaker: Mat\u00edas Michelini<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uco Valley
\nSubregion: Gualtallary
\nElevation: 1.000 masl
\nVarietal: 100% Semillon
\nSize of the vineyard: 1.5 ha
\nVineyard age: 24 years old
\nNumber of plants per hectare: 2.600 plants
\nYields: 75 q\/ha
\nIrrigation: drip irrigation
\nSoil composition: 1,2 m stony profil
\nTrainning method: low VSP
\nHarvest date: 25th February 2018
\nType of viticulture: ecological & sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeasts: native
\nFermentation container: amphora
\nMaceration technique: clean and maceration pre-fermentation for 5 days
\nFermentation temperature: 18\u00baC
\nLength of fermentation: 10 days
\nMalolactic fermentation: no
\nAging container size\/ material: 2018's Amphora
\nTime of aging in container: 10 months
\nTime of aging in bottle: 24 months<\/p>\n
Analytical data
\nAlcohol: 12,8%
\nPh: 3,45
\nResidual sugar: 1,7 g\/l
\nAcidity: 5,7 g\/l
\nSulfites: 125 mg\/L Total<\/p>\n
Winemaker: Mat\u00edas Michelini<\/p>\n<\/div><\/div><\/div>