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<\/a><\/span><\/div><\/div><\/div>Rocamadre<\/h3><\/h1><\/div><\/h1><\/div>Rocamadre crafts wines from mountain-grown grapes. For us, viticulture and winemaking are part of the same process, one that begins in the vineyards and ends in the winery, while respecting natural processes and the environment<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2025\/06\/ROCAMADRE-BOTELLA-GIMENEZ-OK.png\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Rocamadre Criolla Blanca Pedro Gim\u00e9nez 2024 – TS<\/h3><\/div>Province: Mendoza<\/p>\n
Region: Uco Valley
\nSubregion: San Carlos
\nElevation: 1000 m.a.s.l
\nVarietal: Pedro Gimenez
\nVineyard size: 4 Ha
\nVineyard age: 70 years old
\nNumber of plants per hectare: 3.000 plants
\nYields: 10.000 kilos per hectare
\nIrrigation: flood irrigation
\nSoil composition: Sandy loam\u00a0<\/span><\/p>\nTraining method: Parral (Pergola)<\/p>\n
Harvest date: 20th of march
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeast: native
\nFermentation container: concrete vat
\nMaceration technique: maceration with skins for 3 days<\/p>\n
Fermentation temperature: 23\u00baC maximum
\nLength of fermentation: 3 days
\nMalolactic fermentation: yes
\nSize\/material of the aging container: concrete vat
\nAge of container if wood: no
\nTime of aging in container: 10 months
\nTime of aging in bottle: 4 months<\/p>\n
Analytical data
\nAlcohol: 11,3 %
\nPh: 3,3
\nResidual sugar: no
\nAcidity: 6\u00a0 <\/span>g\/l<\/p>\nSulfites: 60 total<\/p>\n
Winemaker: Juanfa Suarez<\/p>\n<\/div><\/div><\/div>
<\/h1><\/div>Rocamadre crafts wines from mountain-grown grapes. For us, viticulture and winemaking are part of the same process, one that begins in the vineyards and ends in the winery, while respecting natural processes and the environment<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>Rocamadre Criolla Blanca Pedro Gim\u00e9nez 2024 – TS<\/h3><\/div>Province: Mendoza<\/p>\n
Region: Uco Valley
\nSubregion: San Carlos
\nElevation: 1000 m.a.s.l
\nVarietal: Pedro Gimenez
\nVineyard size: 4 Ha
\nVineyard age: 70 years old
\nNumber of plants per hectare: 3.000 plants
\nYields: 10.000 kilos per hectare
\nIrrigation: flood irrigation
\nSoil composition: Sandy loam\u00a0<\/span><\/p>\nTraining method: Parral (Pergola)<\/p>\n
Harvest date: 20th of march
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeast: native
\nFermentation container: concrete vat
\nMaceration technique: maceration with skins for 3 days<\/p>\n
Fermentation temperature: 23\u00baC maximum
\nLength of fermentation: 3 days
\nMalolactic fermentation: yes
\nSize\/material of the aging container: concrete vat
\nAge of container if wood: no
\nTime of aging in container: 10 months
\nTime of aging in bottle: 4 months<\/p>\n
Analytical data
\nAlcohol: 11,3 %
\nPh: 3,3
\nResidual sugar: no
\nAcidity: 6\u00a0 <\/span>g\/l<\/p>\nSulfites: 60 total<\/p>\n
Winemaker: Juanfa Suarez<\/p>\n<\/div><\/div><\/div>
Rocamadre crafts wines from mountain-grown grapes. For us, viticulture and winemaking are part of the same process, one that begins in the vineyards and ends in the winery, while respecting natural processes and the environment<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Rocamadre Criolla Blanca Pedro Gim\u00e9nez 2024 – TS<\/h3><\/div>Province: Mendoza<\/p>\n
Region: Uco Valley
\nSubregion: San Carlos
\nElevation: 1000 m.a.s.l
\nVarietal: Pedro Gimenez
\nVineyard size: 4 Ha
\nVineyard age: 70 years old
\nNumber of plants per hectare: 3.000 plants
\nYields: 10.000 kilos per hectare
\nIrrigation: flood irrigation
\nSoil composition: Sandy loam\u00a0<\/span><\/p>\nTraining method: Parral (Pergola)<\/p>\n
Harvest date: 20th of march
\nType of viticulture: sustainable<\/p>\n
Winemaking and ageing
\nWhole cluster: no
\nYeast: native
\nFermentation container: concrete vat
\nMaceration technique: maceration with skins for 3 days<\/p>\n
Fermentation temperature: 23\u00baC maximum
\nLength of fermentation: 3 days
\nMalolactic fermentation: yes
\nSize\/material of the aging container: concrete vat
\nAge of container if wood: no
\nTime of aging in container: 10 months
\nTime of aging in bottle: 4 months<\/p>\n
Analytical data
\nAlcohol: 11,3 %
\nPh: 3,3
\nResidual sugar: no
\nAcidity: 6\u00a0 <\/span>g\/l<\/p>\nSulfites: 60 total<\/p>\n
Winemaker: Juanfa Suarez<\/p>\n<\/div><\/div><\/div>
Province: Mendoza<\/p>\n
Region: Uco Valley Training method: Parral (Pergola)<\/p>\n Harvest date: 20th of march Winemaking and ageing Fermentation temperature: 23\u00baC maximum Analytical data Sulfites: 60 total<\/p>\n Winemaker: Juanfa Suarez<\/p>\n<\/div><\/div><\/div>
\nSubregion: San Carlos
\nElevation: 1000 m.a.s.l
\nVarietal: Pedro Gimenez
\nVineyard size: 4 Ha
\nVineyard age: 70 years old
\nNumber of plants per hectare: 3.000 plants
\nYields: 10.000 kilos per hectare
\nIrrigation: flood irrigation
\nSoil composition: Sandy loam\u00a0<\/span><\/p>\n
\nType of viticulture: sustainable<\/p>\n
\nWhole cluster: no
\nYeast: native
\nFermentation container: concrete vat
\nMaceration technique: maceration with skins for 3 days<\/p>\n
\nLength of fermentation: 3 days
\nMalolactic fermentation: yes
\nSize\/material of the aging container: concrete vat
\nAge of container if wood: no
\nTime of aging in container: 10 months
\nTime of aging in bottle: 4 months<\/p>\n
\nAlcohol: 11,3 %
\nPh: 3,3
\nResidual sugar: no
\nAcidity: 6\u00a0 <\/span>g\/l<\/p>\n