Vineyard
Gualtallary, Tupungato. Altitude: 4,822 ft (1470 m) elevation. High density vineyard (10.000 plants per hectare).

Type of Soil
Cabernet Franc: Calcareous, rocky soil.
Malbec: Calcareous, deep-calcareous, rocky soil.

Vinification
Fermentation in barrel, average temperature: 23°C / 73.4°F. Cold maceration for 4 days. Average maceration 26 days. 40% whole bunch. French oak barrels and and 3rd use. Five different harvest times (1.5 months between the first and the last).

Aging
15 months in 100-year-old foudre.

Alcohol: 13.5% vol
Acidity / pH: 7.0 / 3.05
Winemaker: Alejandro Vigil

Harvest Report 2019
Dry weather (precipitations 20-60% lower than usual), small berries and slightly lower yields; cooler temperatures overall. The 2019 harvest happened about 1-3 weeks earlier than usual, and the grapes were in pristine condition with not a drop of botrytis or downy mildew.

Vineyard
Agrelo, Luján de Cuyo.

Altitude
930 masl / 3.051 ft High density vineyard (10.000 plants per hectare).

Type of Soil
Clay.

Vinification
Fermentation in barrel, average temperature: 23°C 172°F. Cold maceration for 3 days. Average maceration 10 days. 20% whole bunch. French oak barrels 2nd and 3rd use. 5 different harvest times (1,5 months between the first and the last one).

Aging
15 months in 100-year-old foudre.

Alcohol: 13.5% vol
Acidity / pH: 6.3 / 3.05
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna

Harvest Report 2019
We call this harvest «el Año Mendocino.» the Mendoza year. After a small, cool vintage in 2017, which we refer to as «El Año Bordelés» (the Bordeaux Year) and a small, very cool and rainy 2016: «el Año Bourguignon» (the Burgundian year). we finally got a vintage that is classically Mendozan: dry, cool, sunny and with moderate yields in every region from the lowest to the highest altitudes.

Vineyard
Los Chacayes, Tunuyán. 1.100 masl / 3.608 ft
High density vineyard (7.000 plants per hectare).

Type of Soil
Alluvial with limestone.

Vinification
Fermentation in barrel, average temperature: 25°C / 72°F. Cold maceration for 5 days. Average macera-tion 26 days. 40% whole bunch. French oak barrels 2nd and 3rd use. 5 different harvest times (1,5 months between the first and the last one).

Aging
15 months in 100-year-old foudre.

Alcohol: 13.5% vol
Acidity / pH: 6.4 / 3.05
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.

Harvest Report 2019
A warm April at the beginning of Autumn guaranteed a healthy harvest of our cool climate Malbec and Cabernet Sauvignon from the highest altitude areas. A high skin/juice ratio that resulted from the small berry size, made for highly concentrated wines with great color. Acidities ran higher than usual due to the cool climate. We expect the 2019 wines to be approachable when young, but also able to age.

Vineyard
El Cepillo, San Carlos, 1.300 masl / 4,265 ft
High density vineyard (8.000 plants per hectare).

Type of Soil
Colluvial with marine limestone on the bottom.

Vinification
Fermentation in barrel, average temperature: 26°C (71.6° F). Cold maceration for 5 days. Average maceration 23 days. 30% whole bunch.
French oak barrels 2nd and 3rd use. 5 different harvest times (1,5 month between the first and the last one).

Aging
15 months in 100-year-old foudre.

Alcohol: 13.5% vol
Acidity / pH: 6.53 / 3.30
Partner y Winemaker: Alejandro Vigil – Bodega Aleanna

Harvest Report 2019
We call this harvest «el Año Mendocino.» the Mendoza year. After a small, cool vintage in 2017, which we refer to as «El Año Bordelés» (the Bordeaux Year) and a small, very cool and rainy 2016: «el Año Bourguignon» (the Burgundian year), we finally got a vintage that is classically Mendozan: dry, cool, sunny and with moderate yields in every region from the lowest to the highest altitudes.