En Mendoza, Mendel Wines surge de la uni\u00f3n entre el reconocido en\u00f3logo Roberto de la Mota y una familia argentina comprometida con elaborar vinos de excelencia. El proyecto combina tradici\u00f3n y precisi\u00f3n enol\u00f3gica para expresar el car\u00e1cter singular de vi\u00f1edos hist\u00f3ricos y la diversidad de terroirs mendocinos.\nEntre sus fincas se destacan: Mayor Drummond en Luj\u00e1n de Cuyo (950 msnm), con Malbec plantado en 1928; Perdriel (1.050 msnm), con suelos pedregosos aluviales donde nacen Malbec y Cabernet Sauvignon; y Paraje Altamira en el Valle de Uco (1.040 msnm), con vi\u00f1as antiguas de Semill\u00f3n de 1947 y nuevas plantaciones de Cabernet Franc y Petit Verdot.\nCon cosecha manual y un manejo minucioso del vi\u00f1edo, Mendel elabora vinos intensos y equilibrados, con potencial de guarda y fieles al esp\u00edritu de la tierra mendocina.<\/p>\n<\/div><\/div><\/div>
Province: Mendoza\nRegion: Las Heras\nSubregion: I.G. Valle de Canota\nElevation: 1.100 msnm\nVarietal: 100% Malbec\nVineyard size: 7 ha\nVineyard age: 12 years old\nNumber of plants per hectare: 5.000 plants\nYields: 3.000 kg\/ha\nIrrigation: drip irrigation\nSoil composition: broken sedimentary rock, mainly shales \u2013 Clayey with calcareous layer\nTraining method: VSP\nHarvest date: 2020\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing\nYeast: Laffort F33\nFermentation container: Concrete pool coated with epoxy for 7 days\nMaceration technique: No cold maceration nor post-fermentation. No use of\nenzymes or sulphites during grinding. Intensive open pumping over, up to 12 hours per day.\nFermentation temperature: Min. 30\u00baC \u2013 Max. 34\u00baC\nLength of fermentation: 2 weeks\nMalolactique fermentation: full and spontaneous, in barrel\nAging container size\/material: 225 and 160 l French oak barrel\nEdad del contenedor si es de madera: 40% Nueva - 60% Segundo uso\nType of barrel and Cooperage: Boutes\nAging time in container: At least 12 months on fine filth. 15 months total\nTime of aging in bottle: 18 months<\/p>\n
Analytical data\nAlcohol: 14,2%\nResidual sugar: dry\nAcidity 3,94 g\/L\nSulfites: yes<\/p>\n
Winemaker: Santiago Achaval & Roberto Cipresso<\/p>\n<\/div><\/div><\/div>
Province: Mendoza\nRegion: Uco Valley\nSubregion: Los Chacayes\nElevation: 1.100 masl\nVarietales: Viognier 53% - Marsanne 47%\nVineyard size: 3 ha\nVineyard age: 12 years old\nNumber of plants per hectare: 9.700 plants\nYields: 6.000 kg\/ha\nIrrigation: drip irrigation\nSoil composition: deep alluvial soils with good texture and granulometric curve. Product of the alluvial cone of the Chacayes River and strongly influenced by the cold air currents coming from the Quebrada del Manzano\nTraining method: VSP\nHarvest date: 09Th March 2020\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing\nFermentation container\u00a0: concrete eggs without epoxy\nLength of fermentation: 2 weeks\nMalolactic fermentation: spontaneous but partial\nContainer size\/material: 50% 11 months in 225 l French oak barrels. The other 50% was aged in a concrete egg\nAge of container if wood: 4th use\nType of barrel and Cooperage: Boutes<\/p>\n
Analytical data\nAlcohol: 14.2%\nResidual sugar: dry\nAcidity: 3,62 g\/L\nSulfites: yes<\/p>\n
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