{"id":53453,"date":"2023-06-12T22:25:22","date_gmt":"2023-06-12T22:25:22","guid":{"rendered":"https:\/\/argentinareloaded.com\/?p=53453"},"modified":"2023-06-14T08:41:45","modified_gmt":"2023-06-14T08:41:45","slug":"puerta-del-abra","status":"publish","type":"post","link":"https:\/\/argentinareloaded.com\/eng\/puerta-del-abra\/","title":{"rendered":"Puerta del Abra"},"content":{"rendered":"

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Puerta del Abra<\/h3><\/div>
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Bodega Puerta del Abra is a personal project of Jorge Perez Companc. In 2013, he made the decision along with his family to follow his dream of making wines with his own style while exploring a different terroir that is far away from the usual places.\nNowadays, the winery is run by a talented team who have taken an uncharted route and love being a part of an incredible project.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

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Puerta del Abra, Ins\u00f3lito, Riesling 2020 – TS<\/h3><\/div>

Regi\u00f3n: Provincia de\u00a0Buenos Aires
Subregi\u00f3n: Balcarce
Elevaci\u00f3n: Entre 115 y 137 msnm
Varietal: 100%\u00a0Riesling
Vineyard size: 12 ha
Vineyard age: 10 years old
Si es un solo vi\u00f1edo el n\u00famero de plantas por hect\u00e1rea : cuartel plantado en el a\u00f1o 2014, Selecci\u00f3n Masal con portainjerto SO4. El cuartel consta de 0.88 hect\u00e1reas. 433 plantas.
Yields: 10.000 kg \/ ha.
Irrigation: drip irrigation
Composici\u00f3n del suelo: suelo franco de poca profundidad, con contacto con planchas de calc\u00e1reo sedimentario a los 40 cm de profundidad. Este perfil obliga a las ra\u00edces a desarrollarse en forma zigzagueante horizontalmente, buscando explorar entre las placas de calc\u00e1reo.\u00a0Nuestro calc\u00e1reo\u00a0 es de origen fre\u00e1tico, pedogen\u00e9tico y el que se produce como resultado de la intervenci\u00f3n biol\u00f3gica (por acci\u00f3n de microorganismos). Se encuentra distribuido de manera heterog\u00e9nea a lo largo de todo el campo donde est\u00e1n plantadas las vi\u00f1as de la Bodega Puerta del Abra, en el Vallecito, as\u00ed como de todo Balcarce, dependiendo de la profundidad de los suelos (donde el calc\u00e1reo se encuentra m\u00e1s enterrado) y de la cercan\u00eda a las sierras (donde el calc\u00e1reo aflora en mayor medida a la superficie).\u00a0Por otro lado, de acuerdo a los an\u00e1lisis de suelo realizados por el laboratorio Bourgignon uno de los puntos m\u00e1s interesantes tiene que ver con la superficie interna de las arcillas. En los suelos analizados en Puerta del Abra se encontr\u00f3\u0301 una baja superficie interna de arcillas (200 g\/m2).
Training system: trellis
Fecha de cosecha: manual \u2013 16 de Marzo de 2020
Type of viticulture: sustainable<\/p>\n

Winemaking and ageing
Racimo completo: s\u00f3lo fermentaci\u00f3n de mosto prensado
Yeast: selected
Fermentation container: stainless steel tanks
Maceration technique: no maceration. They rest on their lees for 6 months.
Fermentation temperature: 16\u00ba C
Duraci\u00f3n de la fermentaci\u00f3n: 14 a 18 d\u00edas
Fermentaci\u00f3n malol\u00e1ctica: sin fermentaci\u00f3n malol\u00e1ctica.
Aging container size\/material: 1.000 liter stainless steel tanks
Tiempo de crianza en botella: no contiene<\/p>\n

Analytical data
Alcohol:\u00a011,2%
Ph:\u00a03,63
Az\u00facar residual: 0,92 g\/l
Acidez: 4,36 g\/l
Sulfitos: contiene sulfitos agregados<\/p>\n

Winemaker: Delfina Pontaroli<\/p>\n<\/div><\/div><\/div>

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Puerta del Abra, Ins\u00f3lito, Pinot Noir 2020 – TS<\/h3><\/div>

Regi\u00f3n: Provincia de\u00a0Buenos Aires
Subregi\u00f3n: Balcarce
Elevation: 115 to 137 masl
Varietal : 100% Pinot Noir
Vineyard size: 12 ha
Vineyard age: 10 years old
Si es un solo vi\u00f1edo el n\u00famero de plantas por hect\u00e1rea:\u00a0Cuartel 1: plantado en el a\u00f1o 2013, Clon 667 sobre pie 101-14. El cuartel consta de 0,7 hect\u00e1reas plantadas sobre suelo franco de 1,8m profundidad, con buen drenaje. Horizonte A de estructura migajosa, con 5% de Materia Org\u00e1nica, Horizonte B franco arcilloso con presencia de arcillas expansibles y barnices entre los bloques de la estructura. Horizonte C franco arenoso y se extiende desde 1,5m de profundidad hacia abajo.
Cuartel 2: plantado en el a\u00f1o 2015, consta de 0.86 hect\u00e1reas plantadas sobre suelo franco de poca profundidad, con contacto con planchas de calc\u00e1reo sedimentario a los 40 cm de profundidad. Este perfil obliga a las ra\u00edces a desarrollarse en forma zigzagueante horizontalmente, buscando explorar entre las placas de calc\u00e1reo.
Cuartel 3: plantado en el a\u00f1o 2016, consta de 0.8 hect\u00e1reas de suelo franco de mediana profundidad, con presencia de concreciones de calc\u00e1reo a partir de los 40 cm de profundidad, integrado en todos los horizontes del perfil. Este perfil permite buen desarrollo radicular de ra\u00edces con focos de contacto con calc\u00e1reo y micro \u00e1reas de estr\u00e9s h\u00eddrico, aportando complejidad en la composici\u00f3n polifen\u00f3lica de la uva.
Yields: 8.000 kg\/ha
Irrigation: drip irrigation
Soil composition: Our limestone is of phreatic, pedogenetic origin and that which is produced as a result of biological intervention (due to the action of microorganisms). It is distributed from heterogeneously throughout the entire field where the vineyards are planted.\nPuerta del Abra Winery, in Vallecito, as well as throughout Balcarce, depending on the\ndepth of the soils (where the calcareous is more buried) and the proximity\nto the mountains (where the limestone surfaces to a greater extent to the surface).\nOn the other hand, according to soil analyzes carried out by the Bourgignon laboratory,\none of the most interesting points has to do with the internal surface of the clays. In the soils analyzed in Puerta del Abra, a low surface area was found internal clay (200 g\/m2).
Training system: trellis
Fecha de cosecha: manual \u2013 6 de Marzo de 2020
Type of viticulture: sustainable<\/p>\n

Winemaking and ageing
Whole cluster: no
Yeast: selected
Fermentation container: stainless steel tanks and barrels
Maceration technique: cold maceration for 72 hours, without post-fermentation maceration
Fermentation temperature\u00a0: 23\u00b0C
Length of fermentation: 7 days
Malolactic fermentation: yes
Aging container size\/material: 1000 liter tanks and 500 liter barrels
Age of container if wood: 1st, 2nd and 3rd use
Type of barrel and cooperage: French oak, Taransaud
Time of aging in container: 12 months
Time of aging in bottle: 12 months<\/p>\n

Analytical data
Alcohol:\u00a012,5%
Ph:\u00a03,9
Az\u00facar residual: 0,43 g\/l
Acidez: 5,02 g\/l
Sulfites: less than 1,00<\/p>\n

Winemaker: Delfina Pontaroli<\/p>\n<\/div><\/div><\/div>

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