![](\"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><\/p>\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><\/p>\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 2021 – 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 method: pergola
\nHarvest date: 2021
\nType of viticulture: sustainable<\/p>\n
Winemaking and aging
\nWhole cluster: no
\nYeast: indigenous
\nFermentation container: spontaneous fermentation in concrete egg
\nMaceration technique: total maceration for three weeks
\nFermentation temperature: 26\u00b0C
\nLength of fermentation: 10 days
\nMalolactic fermentation: yes
\nAging container size\/material: 5.000 liters concrete vat
\nType of barrel and cooperage: aged in concrete vats on lees with frequent batonage.
\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
Retail price U$S 25<\/p>\n<\/div><\/div><\/div>
Mundo Rev\u00e9s is a project created by two young Frenchmen who arrived in Argentina ten years ago and discovered a style of wines and winemaking in the country that was very different from what they were used to back in France. They found an immense potential in Argentine terroirs, and felt this was a great opportunity to fulfill their dream (r\u00eaves means \"dream\" in French) in a fantastic country.<\/span>r\u00eaves <\/span><\/i>significa \u00absue\u00f1o\u00bb en franc\u00e9s) en un pa\u00eds fant\u00e1stico.\u00a0<\/span><\/p>\n After working for different wineries over many years, and having visited every vineyard in Mendoza, they decided to focus on the Uco Valley and create their own wines there. Quentin Pommier and Thibault Lepoutre found magnificent locations (such as Altamira, Cepillo, Chacayes and Gualtallary, among others) in which to produce special wines from varieties like Bonarda, Cabernet Franc, Semill\u00f3n, Sauvignon Blanc, Criolla and, of course, Malbec.<\/span><\/p>\n<\/div><\/div><\/div> Province: Mendoza Winemaking and aging Analytical data Winemakers: Quentin Pommier y Thibault Lepoutre<\/p>\n Retail price U$S 25<\/p>\n<\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div>Asa Nisi Masa Bonarda 2021 – TS<\/h3><\/div>
\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 method: pergola
\nHarvest date: 2021
\nType of viticulture: sustainable<\/p>\n
\nWhole cluster: no
\nYeast: indigenous
\nFermentation container: spontaneous fermentation in concrete egg
\nMaceration technique: total maceration for three weeks
\nFermentation temperature: 26\u00b0C
\nLength of fermentation: 10 days
\nMalolactic fermentation: yes
\nAging container size\/material: 5.000 liters concrete vat
\nType of barrel and cooperage: aged in concrete vats on lees with frequent batonage.
\nTime of aging in container: 8 months
\nTime of aging in bottle: 6 months<\/p>\n
\nAlcohol: 12%
\nPh: 3,6
\nResidual sugar: 0 g\/l
\nAcidity: 5.8 g\/l in tartaric acid
\nSulfites: 60<\/p>\n