{"id":53693,"date":"2023-11-08T11:19:12","date_gmt":"2023-11-08T11:19:12","guid":{"rendered":"https:\/\/argentinareloaded.com\/?p=53693"},"modified":"2024-03-04T14:17:57","modified_gmt":"2024-03-04T14:17:57","slug":"escorihuela","status":"publish","type":"post","link":"https:\/\/argentinareloaded.com\/eng\/escorihuela\/","title":{"rendered":"Escorihuela Gasc\u00f3n"},"content":{"rendered":"

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Escorihuela Gasc\u00f3n<\/h3><\/div>

En 1884 la familia Escorihuela Gasc\u00f3n dio origen en Mendoza a una de las empresas vitivin\u00edcolas de mayor prestigio de la Rep\u00fablica Argentina: Establecimientos Vitivin\u00edcolas Escorihuela.<\/em>
\r\nEl esp\u00edritu innovador de la bodega se remonta a 1880, cuando la familia Escorihuela Gasc\u00f3n se embarca en una traves\u00eda en b\u00fasqueda del nuevo mundo. Este viaje fue liderado por Don Miguel Escorihuela Gasc\u00f3n, hombre pionero y visionario, quien naveg\u00f3 hacia la Argentina, proveniente de Arag\u00f3n, Espa\u00f1a, a los 19 a\u00f1os de edad. Cuatro a\u00f1os m\u00e1s tarde, el ingenioso Don Miguel hab\u00eda comprado 16 hect\u00e1reas de tierra, plantado vi\u00f1edos y construido una bodega.
\r\nHoy, con m\u00e1s de 135 a\u00f1os de historia, Escorihuela Gasc\u00f3n forma parte de las bodegas de familias pioneras, l\u00edderes en la elaboraci\u00f3n y exportaci\u00f3n de vinos premium y de alta gama.<\/p>\n<\/div><\/div><\/div>

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Escorihuela 1884\u00a0Limited Production Cabernet Sauvignon 2019 – TS<\/h3><\/div>

Province: Mendoza
\nRegion: Tupungato
\nSubregion: San Jos\u00e9
\nElevation: 1.080 masl
\nVarietal: 100% Cabernet Sauvignon
\nSize of the vineyard: 5 ha
\nAge of the vineyard: 21 years old
\nNumber of plants per hectare: 5.000 plants\/ha
\nYields: 80 qq\/ha
\nIrrigation: drip irrigation
\nSoil composition: sandy loam with patches of stones of alluvial origin
\nTraining method: high trellis
\nHarvest date: 28th March 2019
\nType of viticulture: conventional<\/p>\n

Winemaking and ageing
\nWhole cluster: no. Destemmed grape
\nYeast: selected
\nFermentation container: stainless steel and French oak vats
\nMaceration technique: Fermentation and post-fermentation maceration (time depends on taste)
\nFermentation temperature: 25\u00ba to 30\u00baC
\nLength of fermentation: 15 to 20 days
\nMalolactic fermentation: yes, with co-inoculated lactic acid bacteria
\nTama\u00f1o\/material del contenedor de envejecimiento: barricas de roble franc\u00e9s de 225 litros y cubas de roble franc\u00e9s de 5000 litros.
\nAge of the container if it is made of wood: 5000 liter vats up to 10 years and barrels up to 3-4 uses.
\nType of barrel and cooperage: 225 liter and 300 liter French oak barrels from different cooperages
\nAging time in container: 12 to 14 months
\nAging time in bottle: 6 months to 1 year<\/p>\n

Analytical data
\nAlcohol: 14.10%
\nPh: 3.69
\nResidual sugar: 2,45 g\/l
\nAcidity: 6.22 g\/l
\nSulfites: 115<\/p>\n

Winemaker: Mat\u00edas Ciciani<\/p>\n<\/div><\/div><\/div>

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The President’s Blend Malbec, Cabernet Sauvignon & Syrah 2020 – TS<\/h3><\/div>

Province: Mendoza
\nRegion: San Carlos (Malbec and Syrah) and Tupungato (Cabernet Sauvignon)
\nSubregion: El Cepillo (Malbec and Syrah) and San Jos\u00e9 (Cabernet Sauvignon)
\nElevation: 1.200 (El Cepillo) and 1.100 (San Jos\u00e9) masl
\nVarietals: Malbec 85% + Cabernet Sauvignon 10% + Syrah 5%
\nVineyard size: 65 ha (El Cepillo) and 5 ha (San Jos\u00e9)
\nAge of the vineyard: 18 years old (El Cepillo) and 21 years old (San Jos\u00e9)
\nNumber of plants per hectare: 5.000 plants\/ha (El Cepillo) & 5.000 plants\/ha (San Jos\u00e9)
\nYields: 70 qq\/ha (El Cepillo) and 80 qq\/ha (San Jos\u00e9)
\nIrrigation: drip irrigation
\nSoil composition: at El cepillo are deep with a sandy-silty profile in the
\nlower part while in the higher areas they are rocky and rich in calcium carbonate (caliche) and sandy loam soil with spots of stones of alluvial origin in San Jos\u00e9, Tupungato.
\nTraining method: high trellis
\nHarvest date: 23rd March 2020 (Malbec), 20th March 2020 (Syrah) and 30th March 2020 (Cabernet Sauvignon)
\nType of viticulture: conventional & biodynamic (El Cepillo vineyard Organic-Biodynamic and San Jos\u00e9 conventional)<\/p>\n

Winemaking and ageing
\nWhole cluster: no. Destemmed grape
\nYeasts: In the case of organic-biodynamic grapes, fermentation is carried out with indigenous yeasts. Conventional vinifications use selected yeasts.
\nFermentation container: stainless steel and French oak vats
\nMaceration technique: Fermentation and post-fermentation maceration (time depends on tasting)
\nFermentation temperature: 25\u00baC to 30\u00baC
\nLength of fermentation: 15 to 20 days
\nMalolactic fermentation: yes, with co-inoculated lactic acid bacteria
\nAging container size\/material: French and American oak barrels of 225, 300 and 500 liters and 20% of the blend in stainless steel tank
\nAge of the container if it is wooden: new and used barrels
\nType of barrel and cooperage: 225 liter and 300 liter French oak barrels from different cooperages
\nAging time in container: 14 to 16 months
\nTime of aging in bottle: 12 months<\/p>\n

Analytical data
\nAlcohol: 14,20%
\nPh: 3,67
\nResidual sugar: 2,62 g\/l
\nAcidity: 5.77 g\/l
\nSulfites: 84<\/p>\n

Winemaker: Mat\u00edas Ciciani<\/p>\n<\/div><\/div><\/div>

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