![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/cara-sur-bodega-cuadrado-ok-500x500.jpg\")
<\/a><\/span><\/div><\/div><\/div>Cara Sur<\/strong><\/h3><\/h3><\/div>Cara Sur is a project that was created in 2013 by friends and family members who felt the need to make wines which expressed the identity of their beloved land: the Calingasta Valley in San Juan. The team is composed of Marcela Manini, Nuria A\u00f1\u00f3, Pancho Bugallo and Sebasti\u00e1n Zuccardi.\u00a0<\/span><\/h4>\nThe winery's mountain wines reflect the character and culture of the Andean people. In order for this to happen, a rich and long-standing heritage belonging to these mountainous landscapes has been given new life and is reflected in the ways the land is cultivated and in its ancient vineyards. Cara Sur believes that the best way to communicate the meaning of a place is to grow the distinctive traits of the vineyards by means of a simple yet rigorous elaboration process.<\/span><\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/cara-sur-criolla-web-ok-278x500.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Cara Sur Criolla Chica 2022 – TS<\/h3><\/div>Province: San Juan
\nRegion: Calingasta Valley
\nSubregion: Barreal
\nElevation: 1.550 msnm
\nVarietal: 100% Criolla Chica
\nThe Criolla Chica vines are mixed in between three parcels, within the same estate: \u201cPergola de blanca\u201d (1,65 ha) \u00b7 Grapes: Moscatel Tinto, Torront\u00e9s Sanjuanino and Criolla Chica.\n\u201cPergola El Cerezo\u201d (1,45 ha) \u00b7 Grapes: Cereza, Bonarda, Torront\u00e9s Sanjuanino, Moscatel Rosado and Criolla Chica. \u201cParral Los Nidos\u201d (1,2 ha) \u00b7 Grapes: Bonarda and Criolla Chica.\n\u201cSan Isidro Estate\u201d (0,5 ha) \u00b7 Grapes: Torront\u00e9s Sanjuanino and Criolla Chica.
\nVineyard age: 80 years old
\nYields: 10.000 kg per ha.
\nIrrigation: Irrigation with snowmelt water from the Los Patos river.
\nSoil composition: The soils in this area are alluvial and are composed of material transported from the very heart of the Andes. Some areas contribute important colluvial deposits from the Precordillera, which makes possible a wide diversification of local agriculture.
\nTraining system: pergola
\nHarvest date: 2022
\nType of viticulture: ecological \/ sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: 15% of stalk
\nYeasts: from the vineyard
\nFermentation container: we ferment each plot separately, in 1.000 and 2.000 liters vases (concrete eggs)
\nMaceration technique: it lasts from 15 to 21 days, but with low extraction. During this phase, we humid the cap twice a day
\nFermentation temperature: 22\u00b0 C m\u00e1ximum
\nLength of fermentation: 15 to 21 days, each vineyard is fermented separately
\nMalolactic fermentation: spontaneous
\nSize\/material of the aging container: concrete
\nType of barrel and Cooperage: not used
\nTime of aging in container: 10 months
\nTime of aging in bottle: it is not aged in bottle, only for the time it takes to reach the market, which is generally 6 months from bottling<\/p>\n
Analytical data
\nAlcohol: 12,9%
\nPh: 3,4
\nResidual sugar: < 1,8 g\/l
\nAcidity: 5,32 g\/l
\nSulfites: 25 mg\/l (total), < 10 mg\/l (free)<\/p>\n
Winemakers: Francisco Bugallo, Sebasti\u00e1n Zuccardi<\/p>\n<\/div><\/div><\/div>
Cara Sur is a project that was created in 2013 by friends and family members who felt the need to make wines which expressed the identity of their beloved land: the Calingasta Valley in San Juan. The team is composed of Marcela Manini, Nuria A\u00f1\u00f3, Pancho Bugallo and Sebasti\u00e1n Zuccardi.\u00a0<\/span><\/h4>\nThe winery's mountain wines reflect the character and culture of the Andean people. In order for this to happen, a rich and long-standing heritage belonging to these mountainous landscapes has been given new life and is reflected in the ways the land is cultivated and in its ancient vineyards. Cara Sur believes that the best way to communicate the meaning of a place is to grow the distinctive traits of the vineyards by means of a simple yet rigorous elaboration process.<\/span><\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>Cara Sur Criolla Chica 2022 – TS<\/h3><\/div>Province: San Juan
\nRegion: Calingasta Valley
\nSubregion: Barreal
\nElevation: 1.550 msnm
\nVarietal: 100% Criolla Chica
\nThe Criolla Chica vines are mixed in between three parcels, within the same estate: \u201cPergola de blanca\u201d (1,65 ha) \u00b7 Grapes: Moscatel Tinto, Torront\u00e9s Sanjuanino and Criolla Chica.\n\u201cPergola El Cerezo\u201d (1,45 ha) \u00b7 Grapes: Cereza, Bonarda, Torront\u00e9s Sanjuanino, Moscatel Rosado and Criolla Chica. \u201cParral Los Nidos\u201d (1,2 ha) \u00b7 Grapes: Bonarda and Criolla Chica.\n\u201cSan Isidro Estate\u201d (0,5 ha) \u00b7 Grapes: Torront\u00e9s Sanjuanino and Criolla Chica.
\nVineyard age: 80 years old
\nYields: 10.000 kg per ha.
\nIrrigation: Irrigation with snowmelt water from the Los Patos river.
\nSoil composition: The soils in this area are alluvial and are composed of material transported from the very heart of the Andes. Some areas contribute important colluvial deposits from the Precordillera, which makes possible a wide diversification of local agriculture.
\nTraining system: pergola
\nHarvest date: 2022
\nType of viticulture: ecological \/ sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: 15% of stalk
\nYeasts: from the vineyard
\nFermentation container: we ferment each plot separately, in 1.000 and 2.000 liters vases (concrete eggs)
\nMaceration technique: it lasts from 15 to 21 days, but with low extraction. During this phase, we humid the cap twice a day
\nFermentation temperature: 22\u00b0 C m\u00e1ximum
\nLength of fermentation: 15 to 21 days, each vineyard is fermented separately
\nMalolactic fermentation: spontaneous
\nSize\/material of the aging container: concrete
\nType of barrel and Cooperage: not used
\nTime of aging in container: 10 months
\nTime of aging in bottle: it is not aged in bottle, only for the time it takes to reach the market, which is generally 6 months from bottling<\/p>\n
Analytical data
\nAlcohol: 12,9%
\nPh: 3,4
\nResidual sugar: < 1,8 g\/l
\nAcidity: 5,32 g\/l
\nSulfites: 25 mg\/l (total), < 10 mg\/l (free)<\/p>\n
Winemakers: Francisco Bugallo, Sebasti\u00e1n Zuccardi<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Cara Sur Criolla Chica 2022 – TS<\/h3><\/div>Province: San Juan
\nRegion: Calingasta Valley
\nSubregion: Barreal
\nElevation: 1.550 msnm
\nVarietal: 100% Criolla Chica
\nThe Criolla Chica vines are mixed in between three parcels, within the same estate: \u201cPergola de blanca\u201d (1,65 ha) \u00b7 Grapes: Moscatel Tinto, Torront\u00e9s Sanjuanino and Criolla Chica.\n\u201cPergola El Cerezo\u201d (1,45 ha) \u00b7 Grapes: Cereza, Bonarda, Torront\u00e9s Sanjuanino, Moscatel Rosado and Criolla Chica. \u201cParral Los Nidos\u201d (1,2 ha) \u00b7 Grapes: Bonarda and Criolla Chica.\n\u201cSan Isidro Estate\u201d (0,5 ha) \u00b7 Grapes: Torront\u00e9s Sanjuanino and Criolla Chica.
\nVineyard age: 80 years old
\nYields: 10.000 kg per ha.
\nIrrigation: Irrigation with snowmelt water from the Los Patos river.
\nSoil composition: The soils in this area are alluvial and are composed of material transported from the very heart of the Andes. Some areas contribute important colluvial deposits from the Precordillera, which makes possible a wide diversification of local agriculture.
\nTraining system: pergola
\nHarvest date: 2022
\nType of viticulture: ecological \/ sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: 15% of stalk
\nYeasts: from the vineyard
\nFermentation container: we ferment each plot separately, in 1.000 and 2.000 liters vases (concrete eggs)
\nMaceration technique: it lasts from 15 to 21 days, but with low extraction. During this phase, we humid the cap twice a day
\nFermentation temperature: 22\u00b0 C m\u00e1ximum
\nLength of fermentation: 15 to 21 days, each vineyard is fermented separately
\nMalolactic fermentation: spontaneous
\nSize\/material of the aging container: concrete
\nType of barrel and Cooperage: not used
\nTime of aging in container: 10 months
\nTime of aging in bottle: it is not aged in bottle, only for the time it takes to reach the market, which is generally 6 months from bottling<\/p>\n
Analytical data
\nAlcohol: 12,9%
\nPh: 3,4
\nResidual sugar: < 1,8 g\/l
\nAcidity: 5,32 g\/l
\nSulfites: 25 mg\/l (total), < 10 mg\/l (free)<\/p>\n
Winemakers: Francisco Bugallo, Sebasti\u00e1n Zuccardi<\/p>\n<\/div><\/div><\/div>
Province: San Juan
\nRegion: Calingasta Valley
\nSubregion: Barreal
\nElevation: 1.550 msnm
\nVarietal: 100% Criolla Chica
\nThe Criolla Chica vines are mixed in between three parcels, within the same estate: \u201cPergola de blanca\u201d (1,65 ha) \u00b7 Grapes: Moscatel Tinto, Torront\u00e9s Sanjuanino and Criolla Chica.\n\u201cPergola El Cerezo\u201d (1,45 ha) \u00b7 Grapes: Cereza, Bonarda, Torront\u00e9s Sanjuanino, Moscatel Rosado and Criolla Chica. \u201cParral Los Nidos\u201d (1,2 ha) \u00b7 Grapes: Bonarda and Criolla Chica.\n\u201cSan Isidro Estate\u201d (0,5 ha) \u00b7 Grapes: Torront\u00e9s Sanjuanino and Criolla Chica.
\nVineyard age: 80 years old
\nYields: 10.000 kg per ha.
\nIrrigation: Irrigation with snowmelt water from the Los Patos river.
\nSoil composition: The soils in this area are alluvial and are composed of material transported from the very heart of the Andes. Some areas contribute important colluvial deposits from the Precordillera, which makes possible a wide diversification of local agriculture.
\nTraining system: pergola
\nHarvest date: 2022
\nType of viticulture: ecological \/ sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: 15% of stalk
\nYeasts: from the vineyard
\nFermentation container: we ferment each plot separately, in 1.000 and 2.000 liters vases (concrete eggs)
\nMaceration technique: it lasts from 15 to 21 days, but with low extraction. During this phase, we humid the cap twice a day
\nFermentation temperature: 22\u00b0 C m\u00e1ximum
\nLength of fermentation: 15 to 21 days, each vineyard is fermented separately
\nMalolactic fermentation: spontaneous
\nSize\/material of the aging container: concrete
\nType of barrel and Cooperage: not used
\nTime of aging in container: 10 months
\nTime of aging in bottle: it is not aged in bottle, only for the time it takes to reach the market, which is generally 6 months from bottling<\/p>\n
Analytical data
\nAlcohol: 12,9%
\nPh: 3,4
\nResidual sugar: < 1,8 g\/l
\nAcidity: 5,32 g\/l
\nSulfites: 25 mg\/l (total), < 10 mg\/l (free)<\/p>\n
Winemakers: Francisco Bugallo, Sebasti\u00e1n Zuccardi<\/p>\n<\/div><\/div><\/div>