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<\/a><\/span><\/div><\/div><\/div>Trapiche<\/h3><\/h3><\/div>Since its early days, in 1883, Bodega Trapiche has received worldwide recognition for its relentless quest for innovation. Our full understanding of the land as our most valuable asset, combined with state-of-the-art technology to venture into otherwise unchartered territory, have turned Trapiche into a winery that is constantly challenging what is allegedly known.<\/p>\n
The winery pioneered innovations such as the introduction of French varieties, the use of French oak barrels and the production of micro-terroir wines. Its inquiring spirit has led the winery to find unique, remote locations where to grow grapes. This holds true not only for Mendoza, brimming with areas of excellent winemaking potential, but also for Chapadmalal, a place that realized Trapiche's pioneer spirit in the first wines of oceanic influence.<\/p>\n
The relentless determination to achieve the highest standards in the world of winemaking has resulted in Trapiche's worldwide recognition on countless opportunities<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2023\/11\/trapiche-chardonnay-botella-ok-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Trapiche Terroir series Chardonnay El Tomillo 2019 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregi\u00f3n: Tunuy\u00e1n
\nElevation: from 1.250 masl
\nVarietal: 100% Chardonnay
\nYields: 6.000 kg\/ha
\nIrrigation: drip irrigation
\nSoil composition: alluvial sandy soils with 60 % of granite fragments. High content of calcium carbonate
\nTraining method: low-espalier training (simple and double Guyot)
\nHarvest date: mid February
\nType of viticulture: conventional<\/p>\n
Winemaking and aging
\nWhole cluster: bunch selection. Pneumatic pressing of clusters without destemming.
\nYeast: wild
\nFermentation container: concrete vats
\nFermentation temperature: controlled fermentation starting at 13 \u00b0C and finishing at 18\u00b0C.
\nMalolactic fermentation: partial
\nSize\/material of the aging container: French oak barrels
\nAge of container if wood: first use 70%, second use 30% of the wine
\nType of barrel and cooperage: Taransaud ref 142, Mercurey ST, Mercurey M+
\nTime of aging in container: 10 months with periodic movement of lees
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 13,8%
\nPh: 3.3
\nResidual sugar: < 3,0 g\/L
\nAcidity: 6,3 g\/l
\nSulfites: 25-50 ppm<\/p>\n
Winemaker: Sergio Eduardo Cas\u00e9<\/p>\n<\/div><\/div><\/div>
Since its early days, in 1883, Bodega Trapiche has received worldwide recognition for its relentless quest for innovation. Our full understanding of the land as our most valuable asset, combined with state-of-the-art technology to venture into otherwise unchartered territory, have turned Trapiche into a winery that is constantly challenging what is allegedly known.<\/p>\n
The winery pioneered innovations such as the introduction of French varieties, the use of French oak barrels and the production of micro-terroir wines. Its inquiring spirit has led the winery to find unique, remote locations where to grow grapes. This holds true not only for Mendoza, brimming with areas of excellent winemaking potential, but also for Chapadmalal, a place that realized Trapiche's pioneer spirit in the first wines of oceanic influence.<\/p>\n
The relentless determination to achieve the highest standards in the world of winemaking has resulted in Trapiche's worldwide recognition on countless opportunities<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Trapiche Terroir series Chardonnay El Tomillo 2019 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregi\u00f3n: Tunuy\u00e1n
\nElevation: from 1.250 masl
\nVarietal: 100% Chardonnay
\nYields: 6.000 kg\/ha
\nIrrigation: drip irrigation
\nSoil composition: alluvial sandy soils with 60 % of granite fragments. High content of calcium carbonate
\nTraining method: low-espalier training (simple and double Guyot)
\nHarvest date: mid February
\nType of viticulture: conventional<\/p>\n
Winemaking and aging
\nWhole cluster: bunch selection. Pneumatic pressing of clusters without destemming.
\nYeast: wild
\nFermentation container: concrete vats
\nFermentation temperature: controlled fermentation starting at 13 \u00b0C and finishing at 18\u00b0C.
\nMalolactic fermentation: partial
\nSize\/material of the aging container: French oak barrels
\nAge of container if wood: first use 70%, second use 30% of the wine
\nType of barrel and cooperage: Taransaud ref 142, Mercurey ST, Mercurey M+
\nTime of aging in container: 10 months with periodic movement of lees
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 13,8%
\nPh: 3.3
\nResidual sugar: < 3,0 g\/L
\nAcidity: 6,3 g\/l
\nSulfites: 25-50 ppm<\/p>\n
Winemaker: Sergio Eduardo Cas\u00e9<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uco Valley
\nSubregi\u00f3n: Tunuy\u00e1n
\nElevation: from 1.250 masl
\nVarietal: 100% Chardonnay
\nYields: 6.000 kg\/ha
\nIrrigation: drip irrigation
\nSoil composition: alluvial sandy soils with 60 % of granite fragments. High content of calcium carbonate
\nTraining method: low-espalier training (simple and double Guyot)
\nHarvest date: mid February
\nType of viticulture: conventional<\/p>\n
Winemaking and aging
\nWhole cluster: bunch selection. Pneumatic pressing of clusters without destemming.
\nYeast: wild
\nFermentation container: concrete vats
\nFermentation temperature: controlled fermentation starting at 13 \u00b0C and finishing at 18\u00b0C.
\nMalolactic fermentation: partial
\nSize\/material of the aging container: French oak barrels
\nAge of container if wood: first use 70%, second use 30% of the wine
\nType of barrel and cooperage: Taransaud ref 142, Mercurey ST, Mercurey M+
\nTime of aging in container: 10 months with periodic movement of lees
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 13,8%
\nPh: 3.3
\nResidual sugar: < 3,0 g\/L
\nAcidity: 6,3 g\/l
\nSulfites: 25-50 ppm<\/p>\n
Winemaker: Sergio Eduardo Cas\u00e9<\/p>\n<\/div><\/div><\/div>