![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2023\/06\/FOTO-BODEGA-PIELIHUESO-OK.jpg\")
<\/a><\/span><\/div><\/div><\/div>Pielihueso<\/h3><\/div>Pielihueso was born in 2017, when Alejandro Bartolom\u00e9 took a turn in his career as an agronomist and decided to dedicate himself to cultivating and producing something that does good for planet Earth (and himself along the way). We work the vineyard organically (certification is on the way) and with little intervention in the winery. That means, removing and adding as little as possible so that the wine is fermented grape juice, and that's it. We are not guided by a formula or a market need to make wines, but rather by understanding the grapes we have and their possibilities.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2024\/07\/PIELIHUESO-ROSADO--569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Pielihueso Blanco\u00a0Torront\u00e9s + Sauvignon Blanc + Chardonnay 2022<\/span>\u00a0– TS<\/h3><\/div>Province: Mendoza
\nRegion: IG Los Chacayes, Tunuy\u00e1n
\nSubregion: Los Chacayes alto
\nElevation: 1.250 masl
\nVarietals: Torront\u00e9s + Sauvignon Blanc + Chardonnay
\nVineyard size: 2 ha.
\nVineyard age: 15 years old
\nYields: 6.000 kg
\nIrrigation: drip irrigation
\nSoil composition: alluvium and stony
\nTraining method: trellis
\nHarvest date: February 28th for the SB and CH; and March 10th for Torront\u00e9s
\nType of viticulture: ecologic and sustainable<\/p>\n
Winemaking and ageing
\nPrensa directa. Primero del Sauvignon Blanc y el Chardonnay en conjunto (cofermentados) y luego del Torront\u00e9s, ambos en tanques de acero inoxidable. \u00a0No se filtr\u00f3 ni se a\u00f1adi\u00f3 So2 en su realizaci\u00f3n.
\nYeast: indigenous
\nFermentation container: stainless steel
\nT\u00e9cnica de maceraci\u00f3n: uvas despalilladas en tanque de acero con pocos rem\u00f3ntajes (1 vez cada dos semanas)
\nTemperatura de fermentaci\u00f3n: 16\u00ba\/20\u00baC
\nLength of fermentation: 10 days
\nFermentaci\u00f3n malol\u00e1ctica: s\u00ed, naturalmente en el tanque
\nTama\u00f1o\/material del contenedor de envejecimiento: huevo de concreto de 3.000 litros (de Lucas Fastiglione)
\nTime of aging in container: 6 months
\nAging time in bottle: 7 months<\/p>\n
Analytical data
\nAlcohol: 12,7%
\nAz\u00facar residual: 1,5 gr
\nAcidez: en tartarico, 4,5 g\/l
\nSulfites: 30 mg\/l<\/p>\n
En\u00f3logos: Sebatian Bisole & Celina Bartolome<\/p>\n<\/div><\/div><\/div>
Pielihueso was born in 2017, when Alejandro Bartolom\u00e9 took a turn in his career as an agronomist and decided to dedicate himself to cultivating and producing something that does good for planet Earth (and himself along the way). We work the vineyard organically (certification is on the way) and with little intervention in the winery. That means, removing and adding as little as possible so that the wine is fermented grape juice, and that's it. We are not guided by a formula or a market need to make wines, but rather by understanding the grapes we have and their possibilities.<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Pielihueso Blanco\u00a0Torront\u00e9s + Sauvignon Blanc + Chardonnay 2022<\/span>\u00a0– TS<\/h3><\/div>Province: Mendoza
\nRegion: IG Los Chacayes, Tunuy\u00e1n
\nSubregion: Los Chacayes alto
\nElevation: 1.250 masl
\nVarietals: Torront\u00e9s + Sauvignon Blanc + Chardonnay
\nVineyard size: 2 ha.
\nVineyard age: 15 years old
\nYields: 6.000 kg
\nIrrigation: drip irrigation
\nSoil composition: alluvium and stony
\nTraining method: trellis
\nHarvest date: February 28th for the SB and CH; and March 10th for Torront\u00e9s
\nType of viticulture: ecologic and sustainable<\/p>\n
Winemaking and ageing
\nPrensa directa. Primero del Sauvignon Blanc y el Chardonnay en conjunto (cofermentados) y luego del Torront\u00e9s, ambos en tanques de acero inoxidable. \u00a0No se filtr\u00f3 ni se a\u00f1adi\u00f3 So2 en su realizaci\u00f3n.
\nYeast: indigenous
\nFermentation container: stainless steel
\nT\u00e9cnica de maceraci\u00f3n: uvas despalilladas en tanque de acero con pocos rem\u00f3ntajes (1 vez cada dos semanas)
\nTemperatura de fermentaci\u00f3n: 16\u00ba\/20\u00baC
\nLength of fermentation: 10 days
\nFermentaci\u00f3n malol\u00e1ctica: s\u00ed, naturalmente en el tanque
\nTama\u00f1o\/material del contenedor de envejecimiento: huevo de concreto de 3.000 litros (de Lucas Fastiglione)
\nTime of aging in container: 6 months
\nAging time in bottle: 7 months<\/p>\n
Analytical data
\nAlcohol: 12,7%
\nAz\u00facar residual: 1,5 gr
\nAcidez: en tartarico, 4,5 g\/l
\nSulfites: 30 mg\/l<\/p>\n
En\u00f3logos: Sebatian Bisole & Celina Bartolome<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: IG Los Chacayes, Tunuy\u00e1n
\nSubregion: Los Chacayes alto
\nElevation: 1.250 masl
\nVarietals: Torront\u00e9s + Sauvignon Blanc + Chardonnay
\nVineyard size: 2 ha.
\nVineyard age: 15 years old
\nYields: 6.000 kg
\nIrrigation: drip irrigation
\nSoil composition: alluvium and stony
\nTraining method: trellis
\nHarvest date: February 28th for the SB and CH; and March 10th for Torront\u00e9s
\nType of viticulture: ecologic and sustainable<\/p>\n
Winemaking and ageing
\nPrensa directa. Primero del Sauvignon Blanc y el Chardonnay en conjunto (cofermentados) y luego del Torront\u00e9s, ambos en tanques de acero inoxidable. \u00a0No se filtr\u00f3 ni se a\u00f1adi\u00f3 So2 en su realizaci\u00f3n.
\nYeast: indigenous
\nFermentation container: stainless steel
\nT\u00e9cnica de maceraci\u00f3n: uvas despalilladas en tanque de acero con pocos rem\u00f3ntajes (1 vez cada dos semanas)
\nTemperatura de fermentaci\u00f3n: 16\u00ba\/20\u00baC
\nLength of fermentation: 10 days
\nFermentaci\u00f3n malol\u00e1ctica: s\u00ed, naturalmente en el tanque
\nTama\u00f1o\/material del contenedor de envejecimiento: huevo de concreto de 3.000 litros (de Lucas Fastiglione)
\nTime of aging in container: 6 months
\nAging time in bottle: 7 months<\/p>\n
Analytical data
\nAlcohol: 12,7%
\nAz\u00facar residual: 1,5 gr
\nAcidez: en tartarico, 4,5 g\/l
\nSulfites: 30 mg\/l<\/p>\n
En\u00f3logos: Sebatian Bisole & Celina Bartolome<\/p>\n<\/div><\/div><\/div>