{"id":54672,"date":"2024-10-02T11:27:36","date_gmt":"2024-10-02T11:27:36","guid":{"rendered":"https:\/\/argentinareloaded.com\/?p=54672"},"modified":"2024-10-02T11:27:36","modified_gmt":"2024-10-02T11:27:36","slug":"pielihueso-4","status":"publish","type":"post","link":"https:\/\/argentinareloaded.com\/eng\/pielihueso-4\/","title":{"rendered":"Pielihueso"},"content":{"rendered":"

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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>

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Pielihueso Rosado Primero\u00a02023<\/span>\u00a0– TS<\/h3><\/div>

Appellation: Mendoza, IG Los Chacayes, Tunuy\u00e1n
\n\u00c9l\u00e9vation : 1.250 nmm
\nC\u00e9page : Petit Verdot
\nSurface du vigne: 0,5 ha
\n\u00c2ge moyen du vigne: 15 ans
\nDensit\u00e9 de la plantation\u00a0: 4.666 plantes\/ha
\nIrrigation : goutte \u00e0 goutte
\nRendements : 6.000 kg\/ha
\nIrrigation : goutte \u00e0 goutte
\nType de sol : alluvions \u2013 caillouteux
\nSyst\u00e8me de conduite: treillis
\nMill\u00e9sime : 10 Mars
\nType de viticulture : \u00e9cologique et durable<\/p>\n

Vinification et \u00e9levage
\nNous \u00e9grappons les raisins et les pressons dans un pressoir pneumatique. Le jus est envoy\u00e9 dans une cuve en acier inoxydable de 3 000 litres o\u00f9 il subit une fermentation spontan\u00e9e. Apr\u00e8s la fermentation, une partie du vin reste dans une cuve en acier inoxydable et 20 % va dans une amphore en c\u00e9ramique. Apr\u00e8s 6 mois de vieillissement dans ces contenants, le vin est mis en bouteille. Il ne contient pas de SO2 ajout\u00e9, mais b\u00e9n\u00e9ficie d’une l\u00e9g\u00e8re filtration pour \u00e9viter d’\u00e9ventuelles refermentations.
\nGrappe enti\u00e8re\u00a0: no
\nLevures\u00a0: indig\u00e8nes
\nTechnique de mac\u00e9ration : sans mac\u00e9ration
\nTemp\u00e9rature de fermentation : 16\u00ba\/20\u00baC
\nDur\u00e9e de fermentation : 20 jours
\nFermentation malolactique : oui
\nTemps de vieillissement en bouteille : 7 mois<\/p>\n

Donn\u00e9es analytiques
\nAlcool : 14 %
\nSucre r\u00e9siduel : 1,8 g\/L
\nAcidit\u00e9 : 5,9 g\/L
\nSulfites : 18 mg\/l<\/p>\n

\u0152nologue: Sebatian Bisole et Celina Bartolom\u00e9<\/p>\n<\/div><\/div><\/div>

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Pielihueso Naranjo de \u00c1nfora 2022\u00a0– TS<\/h3><\/div>

Appellation: Mendoza, IG Los Chacayes, Tunuy\u00e1n
\n\u00c9l\u00e9vation : 1.250 nmm
\nC\u00e9page : Torront\u00e9s – Sauvignon Blanc – Chardonnay
\nSurface du vigne: 2 ha
\n\u00c2ge moyen du vigne: 15 ans
\nDensit\u00e9 de la plantation\u00a0: 4.666 plantes\/ha
\nIrrigation : goutte \u00e0 goutte
\nRendements : 6.000 kg\/ha
\nIrrigation : goutte \u00e0 goutte
\nType de sol : alluvions \u2013 caillouteux
\nSyst\u00e8me de conduite: treillis
\nMill\u00e9sime : Le 28 f\u00e9vrier pour le Sauvignon Blanc et Chardonnay\u00a0; le 10 mars pour Torront\u00e9s.
\nType de viticulture : \u00e9cologique et durable<\/p>\n

Vinification et \u00e9levage
\nLes SB et CH sont r\u00e9colt\u00e9s en premier, et quelques semaines plus tard, le Torront\u00e9s. L’intention est de permettre aux Torront\u00e9s de compl\u00e9ter leur maturation afin d’obtenir la plus grande expression vari\u00e9tale possible, et aux SB et CH, plus \u00ab verts \u00bb, d’apporter de l\u2019acidit\u00e9 et fra\u00eecheur. Les raisins sont re\u00e7us \u00e0 la cave, \u00e9grapp\u00e9s mais non foul\u00e9s, et vont directement dans une bassine en b\u00e9ton pour le Torrontes, et dans des cuves en acier inoxydable pour les CH et SB (toutes avec contr\u00f4le de temp\u00e9rature). Chacun effectue la fermentation individuellement, \u00e0 raison d’1 remontage par jour, et en fin de fermentation le vin reste avec ses peaux pendant environ 2 mois, moment o\u00f9 nous le pressurons et faisons l’assemblage. Le vin est ensuite transf\u00e9r\u00e9 dans 3 amphores en c\u00e9ramique espagnole o\u00f9 il reste pendant environ 6 mois, toujours aussi plein que possible, puis il est divis\u00e9. Il ne contient pas de SO2 ajout\u00e9, il dispose d’une l\u00e9g\u00e8re filtration pour \u00e9viter d’\u00e9ventuelles refermentations.
\nGrappe enti\u00e8re\u00a0: no
\nLevures\u00a0: indig\u00e8nes
\nTechnique de mac\u00e9ration : raisins \u00e9grapp\u00e9s en cuve acier avec quelques remontages
\nTemp\u00e9rature de fermentation : 16\u00ba\/20\u00baC
\nDur\u00e9e de fermentation : 10 jours
\nFermentation malolactique : oui
\nTemps de vieillissement en bouteille : 7 mois<\/p>\n

Donn\u00e9es analytiques
\nAlcool : 13,5%
\nSucre r\u00e9siduel : 1,5 g\/L
\nAcidit\u00e9 : 5,3 g\/L
\nSulfites : 13 mg\/l<\/p>\n

\u0152nologue: Sebatian Bisole et Celina Bartolom\u00e9<\/p>\n<\/div><\/div><\/div>

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