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<\/a><\/span><\/div><\/div><\/div>Canopus<\/strong><\/h3><\/h3><\/div>This winery's vineyard is located in a quiet area in El Cepillo, Valle de Uco, with a clear view of the snowy Andes; it is a subregion of calcareous soils, extreme temperatures and erratic winds. Canopus oversees its ten hectares of vineyards by paying close attention to the many subtleties and nuances of the terroir, with the sole purpose of creating wines that have a distinct and natural character.<\/span><\/h4>\nCanopus works on its certified organic vineyards using biodynamic processes, minimum intervention and a strong respect for the original conditions of each wine. Wines then follow their natural course in the winery, with no corrections or handling, and age in used French oak barrels, amphorae or ceramic spheres.<\/span><\/h4>\n<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2025\/05\/nave-sans-soufre-botella-ok.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>\n\n\nY la Nave Va Sans Soufre Malbec 2023 – TS<\/p>\n<\/div>\n<\/div>\n<\/div><\/h3><\/div>
Province:\u00a0Mendoza
\nRegion:\u00a0Uco Valley
\nSubregion:\u00a0El Cepillo
\nElevation:\u00a01.100 mts
\nVarietal:\u00a0Malbec
\nVineyard size:\u00a08 hectares
\nVineyard age:\u00a015 years
\nNumber of plants per hectare: 6.500
\nYields:\u00a03500 KG\/h
\nIrrigation:\u00a0yes. drip irrigation
\nSoil composition: rocky calcareous, limestone and sand
\nTraining method:\u00a0espaldero
\nHarvest date: march 7th
\nType of viticulture: organic, biodynamic, conventional: organic certified (LETIS), Biodynamic certified (SPG Demeter)<\/p>\n
Winemaking and aging.
\nWhole cluster:\u00a020%
\nYeasts:\u00a0indigenous
\nFermentation container: concrete eggs
\nMaceration technique:\u00a0No pre-fermenting cold maceration.
\nFermentation temperature: 23-25 celsius
\nLength of fermentation: 16 days
\nMalolactic fermentation:\u00a0Yes (right after alcoholic fermentation)
\nAging container size\/ material:\u00a0Clay amphora
\nTime of aging in container:\u00a010 months
\nTime of aging in bottle:\u00a01 year<\/p>\n
Analytical data
\nAlcohol:\u00a013.4%
\nPh:\u00a03.6
\nResidual sugar:\u00a01gr
\nSulfites:\u00a0No added sulphites<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>
This winery's vineyard is located in a quiet area in El Cepillo, Valle de Uco, with a clear view of the snowy Andes; it is a subregion of calcareous soils, extreme temperatures and erratic winds. Canopus oversees its ten hectares of vineyards by paying close attention to the many subtleties and nuances of the terroir, with the sole purpose of creating wines that have a distinct and natural character.<\/span><\/h4>\nCanopus works on its certified organic vineyards using biodynamic processes, minimum intervention and a strong respect for the original conditions of each wine. Wines then follow their natural course in the winery, with no corrections or handling, and age in used French oak barrels, amphorae or ceramic spheres.<\/span><\/h4>\n<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>\n\n\nY la Nave Va Sans Soufre Malbec 2023 – TS<\/p>\n<\/div>\n<\/div>\n<\/div><\/h3><\/div>
Province:\u00a0Mendoza
\nRegion:\u00a0Uco Valley
\nSubregion:\u00a0El Cepillo
\nElevation:\u00a01.100 mts
\nVarietal:\u00a0Malbec
\nVineyard size:\u00a08 hectares
\nVineyard age:\u00a015 years
\nNumber of plants per hectare: 6.500
\nYields:\u00a03500 KG\/h
\nIrrigation:\u00a0yes. drip irrigation
\nSoil composition: rocky calcareous, limestone and sand
\nTraining method:\u00a0espaldero
\nHarvest date: march 7th
\nType of viticulture: organic, biodynamic, conventional: organic certified (LETIS), Biodynamic certified (SPG Demeter)<\/p>\n
Winemaking and aging.
\nWhole cluster:\u00a020%
\nYeasts:\u00a0indigenous
\nFermentation container: concrete eggs
\nMaceration technique:\u00a0No pre-fermenting cold maceration.
\nFermentation temperature: 23-25 celsius
\nLength of fermentation: 16 days
\nMalolactic fermentation:\u00a0Yes (right after alcoholic fermentation)
\nAging container size\/ material:\u00a0Clay amphora
\nTime of aging in container:\u00a010 months
\nTime of aging in bottle:\u00a01 year<\/p>\n
Analytical data
\nAlcohol:\u00a013.4%
\nPh:\u00a03.6
\nResidual sugar:\u00a01gr
\nSulfites:\u00a0No added sulphites<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>
<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>\n\n\nY la Nave Va Sans Soufre Malbec 2023 – TS<\/p>\n<\/div>\n<\/div>\n<\/div><\/h3><\/div>
Province:\u00a0Mendoza
\nRegion:\u00a0Uco Valley
\nSubregion:\u00a0El Cepillo
\nElevation:\u00a01.100 mts
\nVarietal:\u00a0Malbec
\nVineyard size:\u00a08 hectares
\nVineyard age:\u00a015 years
\nNumber of plants per hectare: 6.500
\nYields:\u00a03500 KG\/h
\nIrrigation:\u00a0yes. drip irrigation
\nSoil composition: rocky calcareous, limestone and sand
\nTraining method:\u00a0espaldero
\nHarvest date: march 7th
\nType of viticulture: organic, biodynamic, conventional: organic certified (LETIS), Biodynamic certified (SPG Demeter)<\/p>\n
Winemaking and aging.
\nWhole cluster:\u00a020%
\nYeasts:\u00a0indigenous
\nFermentation container: concrete eggs
\nMaceration technique:\u00a0No pre-fermenting cold maceration.
\nFermentation temperature: 23-25 celsius
\nLength of fermentation: 16 days
\nMalolactic fermentation:\u00a0Yes (right after alcoholic fermentation)
\nAging container size\/ material:\u00a0Clay amphora
\nTime of aging in container:\u00a010 months
\nTime of aging in bottle:\u00a01 year<\/p>\n
Analytical data
\nAlcohol:\u00a013.4%
\nPh:\u00a03.6
\nResidual sugar:\u00a01gr
\nSulfites:\u00a0No added sulphites<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>\n\n\nY la Nave Va Sans Soufre Malbec 2023 – TS<\/p>\n<\/div>\n<\/div>\n<\/div><\/h3><\/div>
Province:\u00a0Mendoza
\nRegion:\u00a0Uco Valley
\nSubregion:\u00a0El Cepillo
\nElevation:\u00a01.100 mts
\nVarietal:\u00a0Malbec
\nVineyard size:\u00a08 hectares
\nVineyard age:\u00a015 years
\nNumber of plants per hectare: 6.500
\nYields:\u00a03500 KG\/h
\nIrrigation:\u00a0yes. drip irrigation
\nSoil composition: rocky calcareous, limestone and sand
\nTraining method:\u00a0espaldero
\nHarvest date: march 7th
\nType of viticulture: organic, biodynamic, conventional: organic certified (LETIS), Biodynamic certified (SPG Demeter)<\/p>\n
Winemaking and aging.
\nWhole cluster:\u00a020%
\nYeasts:\u00a0indigenous
\nFermentation container: concrete eggs
\nMaceration technique:\u00a0No pre-fermenting cold maceration.
\nFermentation temperature: 23-25 celsius
\nLength of fermentation: 16 days
\nMalolactic fermentation:\u00a0Yes (right after alcoholic fermentation)
\nAging container size\/ material:\u00a0Clay amphora
\nTime of aging in container:\u00a010 months
\nTime of aging in bottle:\u00a01 year<\/p>\n
Analytical data
\nAlcohol:\u00a013.4%
\nPh:\u00a03.6
\nResidual sugar:\u00a01gr
\nSulfites:\u00a0No added sulphites<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>
Y la Nave Va Sans Soufre Malbec 2023 – TS<\/p>\n<\/div>\n<\/div>\n<\/div><\/h3><\/div>
Province:\u00a0Mendoza
\nRegion:\u00a0Uco Valley
\nSubregion:\u00a0El Cepillo
\nElevation:\u00a01.100 mts
\nVarietal:\u00a0Malbec
\nVineyard size:\u00a08 hectares
\nVineyard age:\u00a015 years
\nNumber of plants per hectare: 6.500
\nYields:\u00a03500 KG\/h
\nIrrigation:\u00a0yes. drip irrigation
\nSoil composition: rocky calcareous, limestone and sand
\nTraining method:\u00a0espaldero
\nHarvest date: march 7th
\nType of viticulture: organic, biodynamic, conventional: organic certified (LETIS), Biodynamic certified (SPG Demeter)<\/p>\n
Winemaking and aging.
\nWhole cluster:\u00a020%
\nYeasts:\u00a0indigenous
\nFermentation container: concrete eggs
\nMaceration technique:\u00a0No pre-fermenting cold maceration.
\nFermentation temperature: 23-25 celsius
\nLength of fermentation: 16 days
\nMalolactic fermentation:\u00a0Yes (right after alcoholic fermentation)
\nAging container size\/ material:\u00a0Clay amphora
\nTime of aging in container:\u00a010 months
\nTime of aging in bottle:\u00a01 year<\/p>\n
Analytical data
\nAlcohol:\u00a013.4%
\nPh:\u00a03.6
\nResidual sugar:\u00a01gr
\nSulfites:\u00a0No added sulphites<\/p>\n
Winemaker: Gabriel Dvoskin<\/p>\n<\/div><\/div><\/div>