![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2024\/07\/MATERVINI-BODEGA-OK.jpg\")
<\/a><\/span><\/div><\/div><\/div>Matervini<\/strong><\/h3><\/h3><\/div>Matervini is the new wine adventure of Santiago Ach\u00e1val and Roberto Cipresso.
\nIt was born in 2008, in an attempt to answer the question \u201cwhat\u2019s next after Malbec?\u201d Our answer was, \u201cMore Malbec! From different places, with different personalities.\u201dThis venture shows how very different wines from completely different terroirs can be born from the same grape variety. Matervini travels the long path that goes from traditional to unexplored areas, from young to old geologies and from alluvial to non-alluvial soil structures - like those of the Pre-cordillera. All along this road, wines with unique personalities emerge as different expressions of nature.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2024\/08\/matervini-canota-2-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Matervini Vi\u00f1a Canota Malbec 2020 \u00a0– TS<\/h3><\/div>Province: Mendoza
\nRegion: Las Heras
\nSubregion: I.G. Valle de Canota
\nElevation: 1.100 msnm
\nVarietal: 100% Malbec
\nVineyard size: 7 ha
\nVineyard age: 12 years old
\nNumber of plants per hectare: 5.000 plants
\nYields: 3.000 kg\/ha
\nIrrigation: drip irrigation
\nSoil composition: broken sedimentary rock, mainly shales \u2013 Clayey with calcareous layer
\nTraining method: VSP
\nHarvest date: 2020
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nYeast: Laffort F33
\nFermentation container: Concrete pool coated with epoxy for 7 days
\nMaceration technique: No cold maceration nor post-fermentation. No use of\nenzymes or sulphites during grinding. Intensive open pumping over, up to 12 hours per day.
\nFermentation temperature: Min. 30\u00baC \u2013 Max. 34\u00baC
\nLength of fermentation: 2 weeks
\nMalolactique fermentation: full and spontaneous, in barrel
\nAging container size\/material: 225 and 160 l French oak barrel
\nAge of container: 40% new and 60% 2nd use
\nType of barrel and Cooperage: Boutes
\nAging time in container: At least 12 months on fine filth. 15 months total
\nTime of aging in bottle: 18 months<\/p>\n
Analytical data
\nAlcohol: 14,2%
\nResidual sugar: dry
\nAcidity 3,94 g\/L
\nSulfites: yes<\/p>\n
Winemaker: Santiago Achaval & Roberto Cipresso<\/p>\n<\/div><\/div><\/div>
Matervini is the new wine adventure of Santiago Ach\u00e1val and Roberto Cipresso.
\nIt was born in 2008, in an attempt to answer the question \u201cwhat\u2019s next after Malbec?\u201d Our answer was, \u201cMore Malbec! From different places, with different personalities.\u201dThis venture shows how very different wines from completely different terroirs can be born from the same grape variety. Matervini travels the long path that goes from traditional to unexplored areas, from young to old geologies and from alluvial to non-alluvial soil structures - like those of the Pre-cordillera. All along this road, wines with unique personalities emerge as different expressions of nature.<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Matervini Vi\u00f1a Canota Malbec 2020 \u00a0– TS<\/h3><\/div>Province: Mendoza
\nRegion: Las Heras
\nSubregion: I.G. Valle de Canota
\nElevation: 1.100 msnm
\nVarietal: 100% Malbec
\nVineyard size: 7 ha
\nVineyard age: 12 years old
\nNumber of plants per hectare: 5.000 plants
\nYields: 3.000 kg\/ha
\nIrrigation: drip irrigation
\nSoil composition: broken sedimentary rock, mainly shales \u2013 Clayey with calcareous layer
\nTraining method: VSP
\nHarvest date: 2020
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nYeast: Laffort F33
\nFermentation container: Concrete pool coated with epoxy for 7 days
\nMaceration technique: No cold maceration nor post-fermentation. No use of\nenzymes or sulphites during grinding. Intensive open pumping over, up to 12 hours per day.
\nFermentation temperature: Min. 30\u00baC \u2013 Max. 34\u00baC
\nLength of fermentation: 2 weeks
\nMalolactique fermentation: full and spontaneous, in barrel
\nAging container size\/material: 225 and 160 l French oak barrel
\nAge of container: 40% new and 60% 2nd use
\nType of barrel and Cooperage: Boutes
\nAging time in container: At least 12 months on fine filth. 15 months total
\nTime of aging in bottle: 18 months<\/p>\n
Analytical data
\nAlcohol: 14,2%
\nResidual sugar: dry
\nAcidity 3,94 g\/L
\nSulfites: yes<\/p>\n
Winemaker: Santiago Achaval & Roberto Cipresso<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Las Heras
\nSubregion: I.G. Valle de Canota
\nElevation: 1.100 msnm
\nVarietal: 100% Malbec
\nVineyard size: 7 ha
\nVineyard age: 12 years old
\nNumber of plants per hectare: 5.000 plants
\nYields: 3.000 kg\/ha
\nIrrigation: drip irrigation
\nSoil composition: broken sedimentary rock, mainly shales \u2013 Clayey with calcareous layer
\nTraining method: VSP
\nHarvest date: 2020
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nYeast: Laffort F33
\nFermentation container: Concrete pool coated with epoxy for 7 days
\nMaceration technique: No cold maceration nor post-fermentation. No use of\nenzymes or sulphites during grinding. Intensive open pumping over, up to 12 hours per day.
\nFermentation temperature: Min. 30\u00baC \u2013 Max. 34\u00baC
\nLength of fermentation: 2 weeks
\nMalolactique fermentation: full and spontaneous, in barrel
\nAging container size\/material: 225 and 160 l French oak barrel
\nAge of container: 40% new and 60% 2nd use
\nType of barrel and Cooperage: Boutes
\nAging time in container: At least 12 months on fine filth. 15 months total
\nTime of aging in bottle: 18 months<\/p>\n
Analytical data
\nAlcohol: 14,2%
\nResidual sugar: dry
\nAcidity 3,94 g\/L
\nSulfites: yes<\/p>\n
Winemaker: Santiago Achaval & Roberto Cipresso<\/p>\n<\/div><\/div><\/div>