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<\/a><\/span><\/div><\/div><\/div>Canopus<\/strong><\/h3><\/h3><\/div>This winery's vineyard is located in a quiet area in El Cepillo, Valle de Uco, with a clear view of the snowy Andes; it is a subregion of calcareous soils, extreme temperatures and erratic winds. Canopus oversees its ten hectares of vineyards by paying close attention to the many subtleties and nuances of the terroir, with the sole purpose of creating wines that have a distinct and natural character.<\/span><\/h4>\nCanopus works on its certified organic vineyards using biodynamic processes, minimum intervention and a strong respect for the original conditions of each wine. Wines then follow their natural course in the winery, with no corrections or handling, and age in used French oak barrels, amphorae or ceramic spheres.<\/span><\/h4>\n<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/10\/y-la-nave-va-botella-ok-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Y la nave va Malbec 2021 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: El Cepillo
\nElevation: 990 msnm
\nVarietal: 100% Malbec
\nSize of the vineyard: 8 ha
\nNumber of plants per hectare: 6.000 plants
\nYields: 4.000 kg per ha.
\nIrrigation: drip irrigation
\nSoil Composition: alluvial soils containing stones covered with calcium carbonate and some patches of calcareous sedimentary layers.
\nTraining method: double guyot & double cordon
\nType of viticulture: organic & biodynamic<\/p>\n
Winemaking and ageing
\nWhole cluster: 20%
\nYeasts: native
\nFermentation container: concrete tank
\nMaceration technique: pre-fermentation maceration for 4 days
\nFermentation temperature: 22\u00b0 to 26\u00ba C
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: yes, with native yeast
\nAging container size\/ material: concrete tanks of 7.000 liters
\nTime of aging in container: 11 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 13,9%
\nPh: 3,7
\nResidual sugar: 1,84 g\/l
\nAcidity: 4.87 g\/l in tartaric acid
\nSulfites: 52<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>
This winery's vineyard is located in a quiet area in El Cepillo, Valle de Uco, with a clear view of the snowy Andes; it is a subregion of calcareous soils, extreme temperatures and erratic winds. Canopus oversees its ten hectares of vineyards by paying close attention to the many subtleties and nuances of the terroir, with the sole purpose of creating wines that have a distinct and natural character.<\/span><\/h4>\nCanopus works on its certified organic vineyards using biodynamic processes, minimum intervention and a strong respect for the original conditions of each wine. Wines then follow their natural course in the winery, with no corrections or handling, and age in used French oak barrels, amphorae or ceramic spheres.<\/span><\/h4>\n<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>Y la nave va Malbec 2021 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: El Cepillo
\nElevation: 990 msnm
\nVarietal: 100% Malbec
\nSize of the vineyard: 8 ha
\nNumber of plants per hectare: 6.000 plants
\nYields: 4.000 kg per ha.
\nIrrigation: drip irrigation
\nSoil Composition: alluvial soils containing stones covered with calcium carbonate and some patches of calcareous sedimentary layers.
\nTraining method: double guyot & double cordon
\nType of viticulture: organic & biodynamic<\/p>\n
Winemaking and ageing
\nWhole cluster: 20%
\nYeasts: native
\nFermentation container: concrete tank
\nMaceration technique: pre-fermentation maceration for 4 days
\nFermentation temperature: 22\u00b0 to 26\u00ba C
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: yes, with native yeast
\nAging container size\/ material: concrete tanks of 7.000 liters
\nTime of aging in container: 11 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 13,9%
\nPh: 3,7
\nResidual sugar: 1,84 g\/l
\nAcidity: 4.87 g\/l in tartaric acid
\nSulfites: 52<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>
<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>Y la nave va Malbec 2021 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: El Cepillo
\nElevation: 990 msnm
\nVarietal: 100% Malbec
\nSize of the vineyard: 8 ha
\nNumber of plants per hectare: 6.000 plants
\nYields: 4.000 kg per ha.
\nIrrigation: drip irrigation
\nSoil Composition: alluvial soils containing stones covered with calcium carbonate and some patches of calcareous sedimentary layers.
\nTraining method: double guyot & double cordon
\nType of viticulture: organic & biodynamic<\/p>\n
Winemaking and ageing
\nWhole cluster: 20%
\nYeasts: native
\nFermentation container: concrete tank
\nMaceration technique: pre-fermentation maceration for 4 days
\nFermentation temperature: 22\u00b0 to 26\u00ba C
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: yes, with native yeast
\nAging container size\/ material: concrete tanks of 7.000 liters
\nTime of aging in container: 11 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 13,9%
\nPh: 3,7
\nResidual sugar: 1,84 g\/l
\nAcidity: 4.87 g\/l in tartaric acid
\nSulfites: 52<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Y la nave va Malbec 2021 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: El Cepillo
\nElevation: 990 msnm
\nVarietal: 100% Malbec
\nSize of the vineyard: 8 ha
\nNumber of plants per hectare: 6.000 plants
\nYields: 4.000 kg per ha.
\nIrrigation: drip irrigation
\nSoil Composition: alluvial soils containing stones covered with calcium carbonate and some patches of calcareous sedimentary layers.
\nTraining method: double guyot & double cordon
\nType of viticulture: organic & biodynamic<\/p>\n
Winemaking and ageing
\nWhole cluster: 20%
\nYeasts: native
\nFermentation container: concrete tank
\nMaceration technique: pre-fermentation maceration for 4 days
\nFermentation temperature: 22\u00b0 to 26\u00ba C
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: yes, with native yeast
\nAging container size\/ material: concrete tanks of 7.000 liters
\nTime of aging in container: 11 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 13,9%
\nPh: 3,7
\nResidual sugar: 1,84 g\/l
\nAcidity: 4.87 g\/l in tartaric acid
\nSulfites: 52<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uco Valley
\nSubregion: El Cepillo
\nElevation: 990 msnm
\nVarietal: 100% Malbec
\nSize of the vineyard: 8 ha
\nNumber of plants per hectare: 6.000 plants
\nYields: 4.000 kg per ha.
\nIrrigation: drip irrigation
\nSoil Composition: alluvial soils containing stones covered with calcium carbonate and some patches of calcareous sedimentary layers.
\nTraining method: double guyot & double cordon
\nType of viticulture: organic & biodynamic<\/p>\n
Winemaking and ageing
\nWhole cluster: 20%
\nYeasts: native
\nFermentation container: concrete tank
\nMaceration technique: pre-fermentation maceration for 4 days
\nFermentation temperature: 22\u00b0 to 26\u00ba C
\nLength of fermentation: 2 weeks
\nMalolactic fermentation: yes, with native yeast
\nAging container size\/ material: concrete tanks of 7.000 liters
\nTime of aging in container: 11 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 13,9%
\nPh: 3,7
\nResidual sugar: 1,84 g\/l
\nAcidity: 4.87 g\/l in tartaric acid
\nSulfites: 52<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>