![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2023\/11\/foto-bodega-norton-ok.jpg\")
<\/a><\/span><\/div><\/div><\/div>Norton<\/h3><\/div>Our story begins with three passionate entrepreneurs who, after overcoming obstacles and fulfilling lifelong dreams, were capable of positioning Norton as one of the leading Argentine wineries in the world. Relying on the most respected winemaking team in Argentina and the world and achieving significant milestones, they forged our country\u2019s winemaking history.<\/p>\n
They embraced passion and ventured Norton to the future.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2023\/11\/botella-privada-norton-ok-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Norton Privada Family Blend 2021 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Luj\u00e1n de Cuyo
\nSubregion: Colonia, Lunlunta y Agrelo
\nElevation: between 850 and 1.100 masl
\nVarietals: 40% Malbec + 30% Merlot + 30% Cabernet Sauvignon
\nAge of the vineyard: between 50 and 90 years old
\nIf single vineyard the number of plants by hectare: there are 3 different vineyards, it depends on the varietal.
\nYields: between 6 and 7 t\/h
\nIrrigation: drip irrigation
\nSoil composition:\u00a0of alluvial origin supported by gravel and rocks.
\nTraining method: VSP
\nHarvest date: March 2021
\nType of viticulture: conventional & sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeast: natural
\nFermentation container: concrete vat
\nMaceration technique: cold maceration for 3 days between 8 and 10 C\u00ba
\nFermentation temperature: 25\u00baC
\nLength of fermentation: 10 days
\nMalolactic fermentation: 100% natural
\nSize\/material of the aging container: French oak barrels
\nAge of container if wood: first use (50%) and second use (50%)
\nType of barrel and Cooperage: French oak barrels
\nTime of aging in container: 16 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 14.6%
\nPh: 3.53
\nResidual sugar: 2,59 g\/l
\nAcidity: 6,00 g\/l
\nSulfates in SO04K2 g\/l: less than 1.00
\nAnh. sulph. free mg\/l: 23<\/p>\n
Winemakers: David Bonomi<\/p>\n<\/div><\/div><\/div>
Our story begins with three passionate entrepreneurs who, after overcoming obstacles and fulfilling lifelong dreams, were capable of positioning Norton as one of the leading Argentine wineries in the world. Relying on the most respected winemaking team in Argentina and the world and achieving significant milestones, they forged our country\u2019s winemaking history.<\/p>\n
They embraced passion and ventured Norton to the future.<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Norton Privada Family Blend 2021 – TS<\/h3><\/div>Province: Mendoza
\nRegion: Luj\u00e1n de Cuyo
\nSubregion: Colonia, Lunlunta y Agrelo
\nElevation: between 850 and 1.100 masl
\nVarietals: 40% Malbec + 30% Merlot + 30% Cabernet Sauvignon
\nAge of the vineyard: between 50 and 90 years old
\nIf single vineyard the number of plants by hectare: there are 3 different vineyards, it depends on the varietal.
\nYields: between 6 and 7 t\/h
\nIrrigation: drip irrigation
\nSoil composition:\u00a0of alluvial origin supported by gravel and rocks.
\nTraining method: VSP
\nHarvest date: March 2021
\nType of viticulture: conventional & sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeast: natural
\nFermentation container: concrete vat
\nMaceration technique: cold maceration for 3 days between 8 and 10 C\u00ba
\nFermentation temperature: 25\u00baC
\nLength of fermentation: 10 days
\nMalolactic fermentation: 100% natural
\nSize\/material of the aging container: French oak barrels
\nAge of container if wood: first use (50%) and second use (50%)
\nType of barrel and Cooperage: French oak barrels
\nTime of aging in container: 16 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 14.6%
\nPh: 3.53
\nResidual sugar: 2,59 g\/l
\nAcidity: 6,00 g\/l
\nSulfates in SO04K2 g\/l: less than 1.00
\nAnh. sulph. free mg\/l: 23<\/p>\n
Winemakers: David Bonomi<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Luj\u00e1n de Cuyo
\nSubregion: Colonia, Lunlunta y Agrelo
\nElevation: between 850 and 1.100 masl
\nVarietals: 40% Malbec + 30% Merlot + 30% Cabernet Sauvignon
\nAge of the vineyard: between 50 and 90 years old
\nIf single vineyard the number of plants by hectare: there are 3 different vineyards, it depends on the varietal.
\nYields: between 6 and 7 t\/h
\nIrrigation: drip irrigation
\nSoil composition:\u00a0of alluvial origin supported by gravel and rocks.
\nTraining method: VSP
\nHarvest date: March 2021
\nType of viticulture: conventional & sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeast: natural
\nFermentation container: concrete vat
\nMaceration technique: cold maceration for 3 days between 8 and 10 C\u00ba
\nFermentation temperature: 25\u00baC
\nLength of fermentation: 10 days
\nMalolactic fermentation: 100% natural
\nSize\/material of the aging container: French oak barrels
\nAge of container if wood: first use (50%) and second use (50%)
\nType of barrel and Cooperage: French oak barrels
\nTime of aging in container: 16 months
\nTime of aging in bottle: 6 months<\/p>\n
Analytical data
\nAlcohol: 14.6%
\nPh: 3.53
\nResidual sugar: 2,59 g\/l
\nAcidity: 6,00 g\/l
\nSulfates in SO04K2 g\/l: less than 1.00
\nAnh. sulph. free mg\/l: 23<\/p>\n
Winemakers: David Bonomi<\/p>\n<\/div><\/div><\/div>