{"id":54565,"date":"2024-09-26T09:12:03","date_gmt":"2024-09-26T09:12:03","guid":{"rendered":"https:\/\/argentinareloaded.com\/?p=54565"},"modified":"2024-09-26T09:12:03","modified_gmt":"2024-09-26T09:12:03","slug":"puerta-del-abra-4","status":"publish","type":"post","link":"https:\/\/argentinareloaded.com\/eng\/puerta-del-abra-4\/","title":{"rendered":"Puerta del Abra"},"content":{"rendered":"

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Puerta del Abra<\/h3><\/div>
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Bodega Puerta del Abra is a personal project of Jorge Perez Companc. In 2013, he made the decision along with his family to follow his dream of making wines with his own style while exploring a different terroir that is far away from the usual places.\nNowadays, the winery is run by a talented team who have taken an uncharted route and love being a part of an incredible project.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

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Puerta del Abra Ins\u00f3lito Cabernet Franc 2018 – TS<\/h3><\/div>

Regi\u00f3n: Provincia de Buenos Aires
\nSubregi\u00f3n: Balcarce
\nElevaci\u00f3n: Entre 115 y 137 msnm
\nVarietal: 100% Cabernet Franc
\nTama\u00f1o del vi\u00f1edo: 12 hect\u00e1reas
\nVineyard age: 10 years old
\nSi es un solo vi\u00f1edo el n\u00famero de plantas por hect\u00e1rea : cuartel plantado en el a\u00f1o 2014, Selecci\u00f3n Masal con portainjerto SO4. El cuartel consta de 0.88 hect\u00e1reas. 433 plantas.
\nRendimientos: 8.5 ton\/ha
\nIrrigation: drip irrigation
\nSoil composition: limestone
\nTraining system: trellis
\nFecha de cosecha: manual \u2013 28 de marzo de 2018
\nType of viticulture: sustainable<\/p>\n

Winemaking and ageing
\nLevaduras: seleccionadas y nativas
\nContenedor de fermentaci\u00f3n: barrica de roble de Primer Uso.
\nT\u00e9cnica de maceraci\u00f3n: Maceraci\u00f3n prefermentativa en fr\u00edo de 72 hs.
\nFermentation temperature: 16\u00baC
\nDuraci\u00f3n de la fermentaci\u00f3n: 14 a 18 d\u00edas
\nMalolactic fermentation: yes
\nTama\u00f1o\/material del contenedor de envejecimiento: barricas de roble franc\u00e9s, 60% Primer Uso y 40% Segundo Uso.
\nAging time in container: 24 months<\/p>\n

Analytical data
\nAlcohol: 13.06%
\nPh: 3,9
\nAcidez: 5.6 g\/l
\nSulfitos: contiene sulfitos agregados<\/p>\n

Winemaker: Delfina Pontaroli<\/p>\n<\/div><\/div><\/div>

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Puerta del Abra Ins\u00f3lito Riesling 2020 – TS<\/h3><\/div>

Regi\u00f3n: Provincia de Buenos Aires
\nSubregi\u00f3n: Balcarce
\nElevaci\u00f3n: Entre 115 y 137 msnm
\nVarietal: 100% Riesling
\nTama\u00f1o del vi\u00f1edo: 12 hect\u00e1reas
\nVineyard age: 10 years old
\nSi es un solo vi\u00f1edo el n\u00famero de plantas por hect\u00e1rea : cuartel plantado en el a\u00f1o 2014, Selecci\u00f3n Masal con portainjerto SO4. El cuartel consta de 0.88 hect\u00e1reas. 433 plantas.
\nRendimientos: 10.000 kg\/Ha
\nIrrigation: drip irrigation
\nComposici\u00f3n del suelo: suelo franco de poca profundidad, con contacto con planchas de calc\u00e1reo sedimentario a los 40 cm de profundidad. Este perfil obliga a las ra\u00edces a desarrollarse en forma zigzagueante horizontalmente, buscando explorar entre las placas de calc\u00e1reo. Nuestro calc\u00e1reo es de origen fre\u00e1tico, pedogen\u00e9tico y el que se produce como resultado de la intervenci\u00f3n biol\u00f3gica (por acci\u00f3n de microorganismos). Se encuentra distribuido de manera heterog\u00e9nea a lo largo de todo el campo donde est\u00e1n plantadas las vi\u00f1as de la Bodega Puerta del Abra, en el Vallecito, as\u00ed como de todo Balcarce, dependiendo de la profundidad de los suelos (donde el calc\u00e1reo se encuentra m\u00e1s enterrado) y de la cercan\u00eda a las sierras (donde el calc\u00e1reo aflora en mayor medida a la superficie). Por otro lado, de acuerdo a los an\u00e1lisis de suelo realizados por el laboratorio Bourgignon uno de los puntos m\u00e1s interesantes tiene que ver con la superficie interna de las arcillas. En los suelos analizados en Puerta del Abra se encontr\u00f3\u0301 una baja superficie interna de arcillas (200 g\/m2).
\nTraining system: trellis
\nFecha de cosecha: manual \u2013 16 de Marzo de 2020
\nType of viticulture: sustainable<\/p>\n

Winemaking and ageing
\nRacimo completo: s\u00f3lo fermentaci\u00f3n de mosto prensado
\nYeast: selected
\nFermentation container: stainless steel tanks
\nMaceration technique: no maceration. They rest on their lees for 6 months.
\nFermentation temperature: 16\u00baC
\nDuraci\u00f3n de la fermentaci\u00f3n: 14 a 18 d\u00edas
\nFermentaci\u00f3n malol\u00e1ctica: sin fermentaci\u00f3n malol\u00e1ctica.
\nAging container size\/material: 1.000 liter stainless steel tanks
\nTiempo de crianza en botella: no contiene<\/p>\n

Analytical data
\nAlcohol: 11,2%
\nPh: 3.63
\nAz\u00facar residual: 0,92 g\/l
\nAcidez: 4,36 g\/l
\nSulfitos: contiene sulfitos agregados<\/p>\n

En\u00f3logo: Delfina Pontaroli<\/p>\n<\/div><\/div><\/div>

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