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<\/a><\/span><\/div><\/div><\/div>Casarena<\/h3><\/h3><\/div>As interpreters \u2013 we are the voice for the identity and diversity of the terroir in Luj\u00e1n de Cuyo, we specialize in vineyards in Perdriel and Agrelo, we create wines that express the identity and diversity of our land.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2024\/07\/casarena-naoki-botella-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Casarena Single Vineyard Naoki Malbec 2020 \u2013 TS<\/h3><\/div>Province: Mendoza
Region: Luj\u00e1n de Cuyo
Subregion: Agrelo
Elevation: 960 msnm
Varietal: 100% Malbec
Size of the vineyard: 18 ha
Vineyard age: 14 years old
Number of plants per hectare: 7.500 plants
Yields: 8.000 kg \/ pl
Irrigation: drip irrigation
Soil Composition: : calcareous, rocky soil, with a large accumulation of gypsum that generates petrogypsian horizons
Training method: high trellis, double Guyot
Harvest date: 2nd and 3rd week of April
Type of viticulture: sustainable management. Vineyard planted around native vegetation, on east-west slopes and with different solar exposure<\/p>\n
Winemaking and ageing
Whole cluster: no
Yeast: indigenous
Fermentation container: 50 hl stainless steel tank
Maceration technique: : cold maceration for 3 to 5 days, then pumping over and tamping, at the end of fermentation we just wet the cap
Fermentation temperature: 25\u00ba-26\u00baC
Length of fermentation: 10 to 15 days \u2013 total maceration between 20 and 25 days
Malolactic fermentation: spontaneous
Aging container size\/ material: 225 and 500 Liter barrels
Age of container if wood: 20% new, 40% 2nd use and 40% 3rd use
Type of barrel and cooperage: French oak barrels, fine and extra fine grain, medium toast
Time of aging in container: 12 months
Time of aging in bottle: 24 months<\/p>\n
Analytical data
Alcohol: 14,5 %
Ph: 3,55
Residual sugar: 1,80 g\/l
Acidity: 5,85 g\/l
Sulfites: 72 mg\/L<\/p>\n
Winemaker: Agust\u00edn Alcoleas<\/p>\n<\/div><\/div><\/div>
As interpreters \u2013 we are the voice for the identity and diversity of the terroir in Luj\u00e1n de Cuyo, we specialize in vineyards in Perdriel and Agrelo, we create wines that express the identity and diversity of our land.<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Casarena Single Vineyard Naoki Malbec 2020 \u2013 TS<\/h3><\/div>Province: Mendoza
Region: Luj\u00e1n de Cuyo
Subregion: Agrelo
Elevation: 960 msnm
Varietal: 100% Malbec
Size of the vineyard: 18 ha
Vineyard age: 14 years old
Number of plants per hectare: 7.500 plants
Yields: 8.000 kg \/ pl
Irrigation: drip irrigation
Soil Composition: : calcareous, rocky soil, with a large accumulation of gypsum that generates petrogypsian horizons
Training method: high trellis, double Guyot
Harvest date: 2nd and 3rd week of April
Type of viticulture: sustainable management. Vineyard planted around native vegetation, on east-west slopes and with different solar exposure<\/p>\n
Winemaking and ageing
Whole cluster: no
Yeast: indigenous
Fermentation container: 50 hl stainless steel tank
Maceration technique: : cold maceration for 3 to 5 days, then pumping over and tamping, at the end of fermentation we just wet the cap
Fermentation temperature: 25\u00ba-26\u00baC
Length of fermentation: 10 to 15 days \u2013 total maceration between 20 and 25 days
Malolactic fermentation: spontaneous
Aging container size\/ material: 225 and 500 Liter barrels
Age of container if wood: 20% new, 40% 2nd use and 40% 3rd use
Type of barrel and cooperage: French oak barrels, fine and extra fine grain, medium toast
Time of aging in container: 12 months
Time of aging in bottle: 24 months<\/p>\n
Analytical data
Alcohol: 14,5 %
Ph: 3,55
Residual sugar: 1,80 g\/l
Acidity: 5,85 g\/l
Sulfites: 72 mg\/L<\/p>\n
Winemaker: Agust\u00edn Alcoleas<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
Region: Luj\u00e1n de Cuyo
Subregion: Agrelo
Elevation: 960 msnm
Varietal: 100% Malbec
Size of the vineyard: 18 ha
Vineyard age: 14 years old
Number of plants per hectare: 7.500 plants
Yields: 8.000 kg \/ pl
Irrigation: drip irrigation
Soil Composition: : calcareous, rocky soil, with a large accumulation of gypsum that generates petrogypsian horizons
Training method: high trellis, double Guyot
Harvest date: 2nd and 3rd week of April
Type of viticulture: sustainable management. Vineyard planted around native vegetation, on east-west slopes and with different solar exposure<\/p>\n
Winemaking and ageing
Whole cluster: no
Yeast: indigenous
Fermentation container: 50 hl stainless steel tank
Maceration technique: : cold maceration for 3 to 5 days, then pumping over and tamping, at the end of fermentation we just wet the cap
Fermentation temperature: 25\u00ba-26\u00baC
Length of fermentation: 10 to 15 days \u2013 total maceration between 20 and 25 days
Malolactic fermentation: spontaneous
Aging container size\/ material: 225 and 500 Liter barrels
Age of container if wood: 20% new, 40% 2nd use and 40% 3rd use
Type of barrel and cooperage: French oak barrels, fine and extra fine grain, medium toast
Time of aging in container: 12 months
Time of aging in bottle: 24 months<\/p>\n
Analytical data
Alcohol: 14,5 %
Ph: 3,55
Residual sugar: 1,80 g\/l
Acidity: 5,85 g\/l
Sulfites: 72 mg\/L<\/p>\n
Winemaker: Agust\u00edn Alcoleas<\/p>\n<\/div><\/div><\/div>