![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/108346443_1388697314673133_9204247636225199406_n-492x500.jpg\")
<\/a><\/span><\/div><\/div><\/div>Estancia Uspallata<\/h3><\/h3><\/div>Estancia Uspallata sits on a breathtaking, sunbathed landscape right in the middle of the vast Andes mountains. A cool wind breathes through the vineyard, which is next to a pure and natural stream that flows down the hills. At 6,500 meters above sea level, the hills in Uspallata have endured many years of erosion and created new colluvial soils at the base of the mountains. This constitutes the vineyard's character.\n\nEstancia Uspallata is a joint project between Alejandro Sejanovich, Jeff Mausbach, Jorge Crotta (active workers on the wines and the vineyard), and Ariel Saud (the vineyard's owner), all of whom together take winemaking to a new and extreme level: this is Mendoza's highest vineyard.<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/ESPALLATA-ESPUMANTE-WEB-OK.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Blanc de Noir Espumante 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uspallata
\nElevation: 2.000 msnm
\nVarietal : 100% Pinot Noir
\nVineyard size: 4 ha.
\nVineyard age: 14 years old
\nNumber of plants per hectare: 5.500 plants
\nYields: 500 gr per plant
\nIrrigation: drip irrigation
\nSoil composition: stony, with patches of sand and quartz porphyries, along with some limestone.
\nTraining method: double guyot, VSP
\nHarvest date: mid February 2018
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: 100% whole bunch oxidative pressing
\nYeast: natural
\nFermentation container: stainless steel
\nMaceration technique: no
\nFermentation temperature: 22\u00b0 C
\nLength of fermentation: 14 days
\nMalolactic fermentation: no
\nSize\/material of the aging container: 10% in 225 liter barrel; 90% in tank
\nType of barrel and Cooperage: used French oak
\nTime of aging in container: 18 months in barrels; 6 months in tank
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 11,9%
\nPh: 3,00
\nResidual sugar: 4,5 g\/l
\nAcidity: 7,9 g\/l
\nSulfites: 110 mg\/l total<\/p>\n
Winemakers: Alejandro Sejanovich, \u00a0Jeff Mausbach<\/p>\n
Price: U$S 50<\/p>\n<\/div><\/div><\/div>
Estancia Uspallata sits on a breathtaking, sunbathed landscape right in the middle of the vast Andes mountains. A cool wind breathes through the vineyard, which is next to a pure and natural stream that flows down the hills. At 6,500 meters above sea level, the hills in Uspallata have endured many years of erosion and created new colluvial soils at the base of the mountains. This constitutes the vineyard's character.\n\nEstancia Uspallata is a joint project between Alejandro Sejanovich, Jeff Mausbach, Jorge Crotta (active workers on the wines and the vineyard), and Ariel Saud (the vineyard's owner), all of whom together take winemaking to a new and extreme level: this is Mendoza's highest vineyard.<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>Blanc de Noir Espumante 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uspallata
\nElevation: 2.000 msnm
\nVarietal : 100% Pinot Noir
\nVineyard size: 4 ha.
\nVineyard age: 14 years old
\nNumber of plants per hectare: 5.500 plants
\nYields: 500 gr per plant
\nIrrigation: drip irrigation
\nSoil composition: stony, with patches of sand and quartz porphyries, along with some limestone.
\nTraining method: double guyot, VSP
\nHarvest date: mid February 2018
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: 100% whole bunch oxidative pressing
\nYeast: natural
\nFermentation container: stainless steel
\nMaceration technique: no
\nFermentation temperature: 22\u00b0 C
\nLength of fermentation: 14 days
\nMalolactic fermentation: no
\nSize\/material of the aging container: 10% in 225 liter barrel; 90% in tank
\nType of barrel and Cooperage: used French oak
\nTime of aging in container: 18 months in barrels; 6 months in tank
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 11,9%
\nPh: 3,00
\nResidual sugar: 4,5 g\/l
\nAcidity: 7,9 g\/l
\nSulfites: 110 mg\/l total<\/p>\n
Winemakers: Alejandro Sejanovich, \u00a0Jeff Mausbach<\/p>\n
Price: U$S 50<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Blanc de Noir Espumante 2018 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uspallata
\nElevation: 2.000 msnm
\nVarietal : 100% Pinot Noir
\nVineyard size: 4 ha.
\nVineyard age: 14 years old
\nNumber of plants per hectare: 5.500 plants
\nYields: 500 gr per plant
\nIrrigation: drip irrigation
\nSoil composition: stony, with patches of sand and quartz porphyries, along with some limestone.
\nTraining method: double guyot, VSP
\nHarvest date: mid February 2018
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: 100% whole bunch oxidative pressing
\nYeast: natural
\nFermentation container: stainless steel
\nMaceration technique: no
\nFermentation temperature: 22\u00b0 C
\nLength of fermentation: 14 days
\nMalolactic fermentation: no
\nSize\/material of the aging container: 10% in 225 liter barrel; 90% in tank
\nType of barrel and Cooperage: used French oak
\nTime of aging in container: 18 months in barrels; 6 months in tank
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 11,9%
\nPh: 3,00
\nResidual sugar: 4,5 g\/l
\nAcidity: 7,9 g\/l
\nSulfites: 110 mg\/l total<\/p>\n
Winemakers: Alejandro Sejanovich, \u00a0Jeff Mausbach<\/p>\n
Price: U$S 50<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uspallata
\nElevation: 2.000 msnm
\nVarietal : 100% Pinot Noir
\nVineyard size: 4 ha.
\nVineyard age: 14 years old
\nNumber of plants per hectare: 5.500 plants
\nYields: 500 gr per plant
\nIrrigation: drip irrigation
\nSoil composition: stony, with patches of sand and quartz porphyries, along with some limestone.
\nTraining method: double guyot, VSP
\nHarvest date: mid February 2018
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: 100% whole bunch oxidative pressing
\nYeast: natural
\nFermentation container: stainless steel
\nMaceration technique: no
\nFermentation temperature: 22\u00b0 C
\nLength of fermentation: 14 days
\nMalolactic fermentation: no
\nSize\/material of the aging container: 10% in 225 liter barrel; 90% in tank
\nType of barrel and Cooperage: used French oak
\nTime of aging in container: 18 months in barrels; 6 months in tank
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 11,9%
\nPh: 3,00
\nResidual sugar: 4,5 g\/l
\nAcidity: 7,9 g\/l
\nSulfites: 110 mg\/l total<\/p>\n
Winemakers: Alejandro Sejanovich, \u00a0Jeff Mausbach<\/p>\n
Price: U$S 50<\/p>\n<\/div><\/div><\/div>