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<\/a><\/span><\/div><\/div><\/div>Per Se<\/h3><\/h3><\/div>After traveling through every winemaking region in Argentina, PerSe decided to create wines which spontaneously express their land of origin, all the time avoiding any interventions that might hide their purity.<\/span><\/h4>\nThe winery's mission is to have their wines show each parcel as it is, without obsessing over technology or overusing resources but rather capitalizing on acquired knowledge and a respect for tradition.<\/span><\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2025\/08\/PER-SE-LA-CRAIE-2022-BOTELLA-OK-562x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>PerSe La craie 2022 – TS<\/h3><\/div>\n\n\n\nProvince: Mendoza
\nRegion: Uco Valley
\nSubregion: Gualtallary, Monasterio, Monte Alabanza
\nMalbec cofermented with Cabernet Franc
\nThe La Craie plot runs from west to east along the entire southern slope of Monte Alabanza, with 100% south-facing exposure. Here, the soil becomes shallower, and the calcareous rock emerges on the surface.
\nIt was planted, like much of the vineyard, in 2013, and due to its location, it has a cooler microclimate than the other plots. The soil is richer in calcareous material, with a notable presence of white rock visible as you walk through the vineyard.
\nRegarding the harvest, an unexpected frost in the early hours of March 30 marked the end of the harvest for many growers. While a significant portion of the crop remained on the vines, some producers had to speed up their pace and finish the harvest earlier than expected. This was a rarely seen phenomenon, and although it wasn\u2019t widespread, key areas experienced temperatures between -1\u00b0C and as low as -5\u00b0C, which undoubtedly had a significant impact on those cases where the harvest had not yet been completed.
\nThe Malbec and Cabernet Franc were destemmed into 500- liter vats, where they co-fermented. The fermentation was spontaneous with indigenous yeasts, and the winemaking process involved very gentle daily punching down. The skins remained in contact with the wine for 35 days. The aging process lasted 16 months in used neutral French oak barrels.
\nThe 2022 vintage is less reserved than previous years, initially displaying an eloquently fine expression of mineral wine that blends the character of the soil with the fine herbs of the area. Despite its strength, this is a wine that we believe will develop further in the bottle. On the palate, it has a fluid and graceful presence, with an intense finish.
\nTotal production vintage 2022: 1764 Bottles of 750 cc.<\/p>\n
Alcohol: 14%<\/p>\n
Winemakers: David Bonomi, Edgardo and Santiago Del Popolo<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>
After traveling through every winemaking region in Argentina, PerSe decided to create wines which spontaneously express their land of origin, all the time avoiding any interventions that might hide their purity.<\/span><\/h4>\nThe winery's mission is to have their wines show each parcel as it is, without obsessing over technology or overusing resources but rather capitalizing on acquired knowledge and a respect for tradition.<\/span><\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>PerSe La craie 2022 – TS<\/h3><\/div>\n\n\n\nProvince: Mendoza
\nRegion: Uco Valley
\nSubregion: Gualtallary, Monasterio, Monte Alabanza
\nMalbec cofermented with Cabernet Franc
\nThe La Craie plot runs from west to east along the entire southern slope of Monte Alabanza, with 100% south-facing exposure. Here, the soil becomes shallower, and the calcareous rock emerges on the surface.
\nIt was planted, like much of the vineyard, in 2013, and due to its location, it has a cooler microclimate than the other plots. The soil is richer in calcareous material, with a notable presence of white rock visible as you walk through the vineyard.
\nRegarding the harvest, an unexpected frost in the early hours of March 30 marked the end of the harvest for many growers. While a significant portion of the crop remained on the vines, some producers had to speed up their pace and finish the harvest earlier than expected. This was a rarely seen phenomenon, and although it wasn\u2019t widespread, key areas experienced temperatures between -1\u00b0C and as low as -5\u00b0C, which undoubtedly had a significant impact on those cases where the harvest had not yet been completed.
\nThe Malbec and Cabernet Franc were destemmed into 500- liter vats, where they co-fermented. The fermentation was spontaneous with indigenous yeasts, and the winemaking process involved very gentle daily punching down. The skins remained in contact with the wine for 35 days. The aging process lasted 16 months in used neutral French oak barrels.
\nThe 2022 vintage is less reserved than previous years, initially displaying an eloquently fine expression of mineral wine that blends the character of the soil with the fine herbs of the area. Despite its strength, this is a wine that we believe will develop further in the bottle. On the palate, it has a fluid and graceful presence, with an intense finish.
\nTotal production vintage 2022: 1764 Bottles of 750 cc.<\/p>\n
Alcohol: 14%<\/p>\n
Winemakers: David Bonomi, Edgardo and Santiago Del Popolo<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>PerSe La craie 2022 – TS<\/h3><\/div>\n\n\n\nProvince: Mendoza
\nRegion: Uco Valley
\nSubregion: Gualtallary, Monasterio, Monte Alabanza
\nMalbec cofermented with Cabernet Franc
\nThe La Craie plot runs from west to east along the entire southern slope of Monte Alabanza, with 100% south-facing exposure. Here, the soil becomes shallower, and the calcareous rock emerges on the surface.
\nIt was planted, like much of the vineyard, in 2013, and due to its location, it has a cooler microclimate than the other plots. The soil is richer in calcareous material, with a notable presence of white rock visible as you walk through the vineyard.
\nRegarding the harvest, an unexpected frost in the early hours of March 30 marked the end of the harvest for many growers. While a significant portion of the crop remained on the vines, some producers had to speed up their pace and finish the harvest earlier than expected. This was a rarely seen phenomenon, and although it wasn\u2019t widespread, key areas experienced temperatures between -1\u00b0C and as low as -5\u00b0C, which undoubtedly had a significant impact on those cases where the harvest had not yet been completed.
\nThe Malbec and Cabernet Franc were destemmed into 500- liter vats, where they co-fermented. The fermentation was spontaneous with indigenous yeasts, and the winemaking process involved very gentle daily punching down. The skins remained in contact with the wine for 35 days. The aging process lasted 16 months in used neutral French oak barrels.
\nThe 2022 vintage is less reserved than previous years, initially displaying an eloquently fine expression of mineral wine that blends the character of the soil with the fine herbs of the area. Despite its strength, this is a wine that we believe will develop further in the bottle. On the palate, it has a fluid and graceful presence, with an intense finish.
\nTotal production vintage 2022: 1764 Bottles of 750 cc.<\/p>\n
Alcohol: 14%<\/p>\n
Winemakers: David Bonomi, Edgardo and Santiago Del Popolo<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uco Valley
\nSubregion: Gualtallary, Monasterio, Monte Alabanza
\nMalbec cofermented with Cabernet Franc
\nThe La Craie plot runs from west to east along the entire southern slope of Monte Alabanza, with 100% south-facing exposure. Here, the soil becomes shallower, and the calcareous rock emerges on the surface.
\nIt was planted, like much of the vineyard, in 2013, and due to its location, it has a cooler microclimate than the other plots. The soil is richer in calcareous material, with a notable presence of white rock visible as you walk through the vineyard.
\nRegarding the harvest, an unexpected frost in the early hours of March 30 marked the end of the harvest for many growers. While a significant portion of the crop remained on the vines, some producers had to speed up their pace and finish the harvest earlier than expected. This was a rarely seen phenomenon, and although it wasn\u2019t widespread, key areas experienced temperatures between -1\u00b0C and as low as -5\u00b0C, which undoubtedly had a significant impact on those cases where the harvest had not yet been completed.
\nThe Malbec and Cabernet Franc were destemmed into 500- liter vats, where they co-fermented. The fermentation was spontaneous with indigenous yeasts, and the winemaking process involved very gentle daily punching down. The skins remained in contact with the wine for 35 days. The aging process lasted 16 months in used neutral French oak barrels.
\nThe 2022 vintage is less reserved than previous years, initially displaying an eloquently fine expression of mineral wine that blends the character of the soil with the fine herbs of the area. Despite its strength, this is a wine that we believe will develop further in the bottle. On the palate, it has a fluid and graceful presence, with an intense finish.
\nTotal production vintage 2022: 1764 Bottles of 750 cc.<\/p>\n
Alcohol: 14%<\/p>\n
Winemakers: David Bonomi, Edgardo and Santiago Del Popolo<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>