Magna Montis \u2014\u201cGran Monta\u00f1a\u201d en lat\u00edn\u2014 rinde homenaje a los Andes, la cordillera que abraza al Valle de Uco y define la identidad de sus vinos.<\/p>\n
El proyecto nace con la convicci\u00f3n de interpretar el ecosistema completo: altura, suelos aluviales, aguas puras de deshielo y clima continental.\nCon vi\u00f1edos entre los 1.000 y 1.700 msnm, la viticultura se basa en el uso responsable del agua, m\u00ednima aplicaci\u00f3n de pesticidas y cosecha manual. En bodega, trabajan con baja intervenci\u00f3n: fermentaciones espont\u00e1neas con levaduras nativas, uso de racimo entero y crianza sin maquillajes. El resultado son vinos precisos, frescos y aut\u00e9nticos, expresi\u00f3n pura del paisaje andino.<\/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
En\u00f3logo: Mart\u00edn Dicuzzo<\/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
Winemaker: Santiago Achaval & Roberto Cipresso<\/p>\n<\/div><\/div><\/div>
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