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<\/a><\/span><\/div><\/div><\/div>El Porvenir<\/h3><\/div>A female-led family-run project whose heart and mind are firmly in Cafayate , we want to share El Porvenir de Cafayate \u2013 our place in the world \u2013 with the world.
\nBlending our ancestors\u2019 legacy together with an innovative entrepreneurial spirit, our roots are as strong as the vines we cultivate at 1,750 metres \u2013 and higher \u2013 above sea level in Cafayate. By embracing the challenges and opportunities that Cafayate Valley gifts us, our vintages invite you to traverse a wine-making journey filled with spirited achievements with us.
\nCommitted to caring for this land and its people, El Porvenir de Cafayate proudly puts sustainability and the environment first, which is reflected in our exceptional portfolio comprising a diverse array of products that we consider to be our family legacy.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/10\/laborum-oak-torrontes-botella-ok-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Laborum Torront\u00e9s 2024 – TS<\/h3><\/div>Province: Salta<\/p>\n
Region: Valle de Cafayate
\nSubregion: Cafayate
\nElevation: 1650 masl<\/p>\n
Varietal: Torront\u00e9s
\nVineyard size: 19 ha
\nVineyard age: 78 years old
\nNumber of plants per hectare: 1660 plats
\nYields: 8.000kg\/ha
\nIrrigation: drip and surface irrigation
\nSoil composition: sand 90%, clay 2%, silt 8%<\/p>\n
Training method:\u00a0 <\/span>parral or pergola<\/p>\nHarvest date: Mid March<\/p>\n
Type of viticulture: Sustainable certified<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeast: selected
\nFermentation container: inox
\nMaceration technique: short maceration in a press<\/p>\n
Fermentation temperature: 15\u00baC\u00a0 <\/span>\u2013 16\u00baC
\nLength of fermentation: 30 days
\nMalolactic fermentation: no<\/p>\nSize\/material of the aging container: inox
\nTime of aging in container: 6 months in contact with lees
\nTime of aging in bottle: no<\/p>\n
Analytical data
\nAlcohol: 12,5%
\nPh: 3,31
\nResidual sugar: 1,8 g\/l
\nAcidity: 6,52 g\/l<\/p>\n
Sulfites: less than 100mg\/l<\/p>\n
Winemaker: Francisco Pago Puga<\/p>\n<\/div><\/div><\/div>
A female-led family-run project whose heart and mind are firmly in Cafayate , we want to share El Porvenir de Cafayate \u2013 our place in the world \u2013 with the world.
\nBlending our ancestors\u2019 legacy together with an innovative entrepreneurial spirit, our roots are as strong as the vines we cultivate at 1,750 metres \u2013 and higher \u2013 above sea level in Cafayate. By embracing the challenges and opportunities that Cafayate Valley gifts us, our vintages invite you to traverse a wine-making journey filled with spirited achievements with us.
\nCommitted to caring for this land and its people, El Porvenir de Cafayate proudly puts sustainability and the environment first, which is reflected in our exceptional portfolio comprising a diverse array of products that we consider to be our family legacy.<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Laborum Torront\u00e9s 2024 – TS<\/h3><\/div>Province: Salta<\/p>\n
Region: Valle de Cafayate
\nSubregion: Cafayate
\nElevation: 1650 masl<\/p>\n
Varietal: Torront\u00e9s
\nVineyard size: 19 ha
\nVineyard age: 78 years old
\nNumber of plants per hectare: 1660 plats
\nYields: 8.000kg\/ha
\nIrrigation: drip and surface irrigation
\nSoil composition: sand 90%, clay 2%, silt 8%<\/p>\n
Training method:\u00a0 <\/span>parral or pergola<\/p>\nHarvest date: Mid March<\/p>\n
Type of viticulture: Sustainable certified<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeast: selected
\nFermentation container: inox
\nMaceration technique: short maceration in a press<\/p>\n
Fermentation temperature: 15\u00baC\u00a0 <\/span>\u2013 16\u00baC
\nLength of fermentation: 30 days
\nMalolactic fermentation: no<\/p>\nSize\/material of the aging container: inox
\nTime of aging in container: 6 months in contact with lees
\nTime of aging in bottle: no<\/p>\n
Analytical data
\nAlcohol: 12,5%
\nPh: 3,31
\nResidual sugar: 1,8 g\/l
\nAcidity: 6,52 g\/l<\/p>\n
Sulfites: less than 100mg\/l<\/p>\n
Winemaker: Francisco Pago Puga<\/p>\n<\/div><\/div><\/div>
Province: Salta<\/p>\n
Region: Valle de Cafayate
\nSubregion: Cafayate
\nElevation: 1650 masl<\/p>\n
Varietal: Torront\u00e9s
\nVineyard size: 19 ha
\nVineyard age: 78 years old
\nNumber of plants per hectare: 1660 plats
\nYields: 8.000kg\/ha
\nIrrigation: drip and surface irrigation
\nSoil composition: sand 90%, clay 2%, silt 8%<\/p>\n
Training method:\u00a0 <\/span>parral or pergola<\/p>\n Harvest date: Mid March<\/p>\n Type of viticulture: Sustainable certified<\/p>\n Winemaking and ageing Fermentation temperature: 15\u00baC\u00a0 <\/span>\u2013 16\u00baC Size\/material of the aging container: inox Analytical data Sulfites: less than 100mg\/l<\/p>\n Winemaker: Francisco Pago Puga<\/p>\n<\/div><\/div><\/div>
\nWhole cluster: no
\nYeast: selected
\nFermentation container: inox
\nMaceration technique: short maceration in a press<\/p>\n
\nLength of fermentation: 30 days
\nMalolactic fermentation: no<\/p>\n
\nTime of aging in container: 6 months in contact with lees
\nTime of aging in bottle: no<\/p>\n
\nAlcohol: 12,5%
\nPh: 3,31
\nResidual sugar: 1,8 g\/l
\nAcidity: 6,52 g\/l<\/p>\n