Mil Suelos

Mil suelos nace de la amistad de tres profesionales de distintas áreas de la industria del vino en Argentina: Alejandro (Colo) Sejanovich, enólogo e ingeniero agrónomo, con una vasta experiencia en el conocimiento de los microclimas y de la influencia del suelo en el comportamiento de la vid y el vino en todo el territorio argentino; Jeff Mausbach, experto en comunicación y comercialización del vino argentino, con una gran trayectoria en la difusión de éste a nivel mundial; y Jorge Crotta, quien ha enfocado su carrera profesional en la gestión comercial y empresarial de los mercados internacionales y locales del vino.

Manos Negras Artesano Malbec 2022 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Paraje Altamira
Elevation: 1,100 masl
Varietals: Malbec co-fermented with small amounts of Cabernet Sauvignon, Cabernet Franc, and Petit Verdot
Vineyard size: 10 ha
Vineyard age: 30 years
Planting density (single vineyard): 6,950 plants/ha
Yield: 6,000 kg/ha
Irrigation: Furrow irrigation
Soil composition: Heterogeneous soils including stone, silt, and sand
Training system: Espalier (VSP)
Harvest date: Mid-March
Viticulture: Organic / Sustainable / Conventional / Biodynamic

Vinification & Aging
Whole cluster: 15%
Yeasts: Indigenous
Fermentation vessel: 50 hL concrete vats
Maceration technique: Cold pre-fermentative maceration for 48 hours, followed by 48 hours of post-fermentative maceration
Fermentation temperature: 26 °C
Fermentation duration: 10–15 days
Malolactic fermentation: Completed
Aging vessel size/material: 225 L and 500 L French oak barrels
Barrel age: Mix of 2nd, 3rd, and 4th use, with 15% new oak
Barrel type & cooperage: French oak from a variety of coopers
Aging in vessel: 12 months
Bottle aging: 12 months

Analytical Data
Alcohol: 14.1%
pH: 3.55
Residual sugar: 2 g/L
Acidity: 6.15 g/L
Total sulfites: 90 mg/L

Winemaker: Alejandro Sejanovich

Manos Negras Artesano Pinot Noir 2023 – TS

Province: Mendoza
Region: Uco Valley, Tupungato
Subregion: San José
Elevation: 1,300 masl
Varietal: 100% Pinot Noir
Vineyard size: 20 ha
Vineyard age: 45 years
Planting density (single vineyard): 3,200 plants/ha
Yield: 7,000 kg/ha
Irrigation: Central canal and flood irrigation
Soil composition: Silt with limestone stones, rich in organic matter
Training system: Pergola trellis
Harvest date: Early March
Viticulture: Conventional

Vinification & Aging
Whole cluster: 30% whole cluster + 20% addition of selected stems
Yeasts: Indigenous
Fermentation vessel: 45 hL concrete vats
Maceration technique: Cold maceration for 2 days, with low extraction throughout alcoholic fermentation
Fermentation temperature: 21–24 °C
Fermentation duration: 10 days
Malolactic fermentation: Completed
Aging vessel size/material: 50 hL concrete vats and 225 L French oak barrels
Barrel age: 5 years
Barrel type & cooperage: French oak, selection of various French coopers
Aging in vessel: 9 months
Bottle aging: 9–12 months

Analytical Data
Alcohol: 12.5%
pH: 3.45
Residual sugar: 1.80 g/L
Acidity: 6.20 g/L
Total sulfites: 90 mg/L

Winemaker: Alejandro Sejanovich