The biodynamic agriculture conceives a unit between the soil, the sky and everything that surrounds it, and the crops are guided by an astronomical calendar. As a symbol of this intimate connection between the astral and the terrestrial, Sitio La Estocada is designed as a reflection of the Orion constellation, omnipresent in the southern hemisphere, with nineteen circles on the farm and vineyard that replicate the stars and act , at the same time, to delimit the crops.\nThree hectares of grapevines coexist with vegetable gardens, aromatic flowers and medicinal herbs that are used for biodynamic preparations to give back to the earth what it gives us. Farm animals provide the fertilizer and all waste is reused as compost. The energy is generated by our own photovoltaic panels. Likewise, the place also has an apiary, a farm of fruit trees and, of course, the winery. Everything works as a self-contained unit. The richness of the landscape and the climate, the interaction of the animals and the work of all the people involved are condensed here in bottles of unique wines, which could only be produced in this place in the world, conceived by the dream of a family.<\/p>\n<\/div><\/div><\/div>
Province: Mendoza\nRegion: Uco Valley\nSubregion: San Pablo & Cord\u00f3n del Plata\nElevation: SP 1.500 masl & Cord\u00f3n del Plata 1.100 masl\nVarietals: Sauvignon Blanc (SP) + Semill\u00f3n (Cord\u00f3n del Plata)\nAge of the vineyard: SB 15 yo & Semill\u00f3n 50 yo\nYields: 3.5 tn\/acre\nIrrigation: drip irrigation\nSoil composition: sandy, alluvial and calcareous\nTraining method: VSP\nHarvest date: February\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing\nWhole cluster: no\nYeasts: native\nFermentation container: French oak neutral barrels of 500 liters\nMaceration technique: 24 h in concrete eggs, drain without pressing\nFermentation temperature: 21\u00ba to 25\u00baC\nLength of fermentation: 5 days\nMalolactic fermentation: no\nSize\/material of the aging container: 1.000 liters \/ oak foudre\nAge of container if wood: first use\nType of barrel and Cooperage: foudre Mastrobotaio\nTime of aging in container: during 2 winters\nAging time in bottle : between 8 and 12 months<\/p>\n
Analytical data\nAlcohol: 11.5%\nPh: 3,5\nResidual sugar: <2.0 g\/l\nAcidity: 6,21 g\/l\nSulfites: 101 ppm<\/p>\n
Winemaker: Mat\u00edas Michelini<\/p>\n<\/div><\/div><\/div>
Province: Mendoza\nRegion: Uco Valley\nSubregion: La Cautiva, Gualtallary\nElevation: 1,450 msnm\nVarietal: 100% Malbec\nVineyard age: 15 years old\nYields: 3.5 tn\/acre\nIrrigation: drip irrigation\nSoil composition: sandy, alluvial and calcareous\nTraining method: VSP\nHarvest date: February 2021\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing\nWhole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing\nYeasts: native\nFermentation container: microvinification in 500 liters french oak barrels\nMaceration technique: Pigeage twice a day, manually\nFermentation temperature: 17\u00ba to 24\u00baC\nLength of fermentation: 6 days\nMalolactic fermentation: yes\nAging container size\/ material: 1.000 liters foudre oak\nAge of container if wood: first use\nType of barrel and Cooperage: foudre Matrobotaio\nTime of aging in container: during 2 winters\nTime of aging in bottle: 8 to 12 months<\/p>\n
Analytical data\nAlcohol: 12,5%\nPh: 3,6\nResidual sugar: < 2.0 g\/l\nAcidity: 5,4 g\/l\nSulfites: 57 ppm<\/p>\n
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