Growing Conditions
Adrianna cru - Malbec and Cabernet Sauvignon - Gualtallary, Uco Valley - Calcareous soil with gravels - 7 Hectares - Planted in 1992 - Altitude: 1450 meters a.s.l
Nicasia cru - Malbec - Paraje Altamira, Uco Valley - Large gravel mixed with sand and loam - 7 Hectares - Planted in 1996 - Altitude: 1095 meters a.s.l
Harvest
“El Año Mendocino,” the Mendoza Year we call it. After a small cool vintage 2017, which we call “El Año Bordelés” (the Bordeaux Year) and a small, very cool and rainy year in 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.
The summer of 2017 started out warm but then cooled off during the 2018 harvest months of February, March and April. This, in addition to the lower rainfall, gave rise to optimal balance in the fruit, with beautiful natural acidity, regional aromatic expression and smooth tannins.
- Adrianna Vineyard (Gualtallary, Tupungato Alto, Western Uco Valley):
A spring frost reduced yields by about 20%, but we saved most of the harvest by turning on anti-frost cans in Adrianna. A few all-nighters were pulled by Belén, Luis, Laureano and Miguel in the month of November. A nice dose of goat and sheep dung and worm compost kept the organically farmed Adrianna Vineyard happy throughout the growing season. The Catena Institute’s first year of microbial population study of the Fortuna and Mundus parcels showed a diverse and healthy population of microbes, different for each site. In three years we will hopefully have enough information to start understanding how microbial biodiversity and populations affect plant well-being and Malbec flavors.
- Nicasia Vineyard (Paraje Altamira, Southern Uco Valley):
The frosts that affected the Uco Valley, West towards Tupungato and Gualtallary (Adrianna) and South towards Paraje Altamira, came strongly upon the Nicasia Vineyard. Fortunately, our precious Nicasia was saved by the anti-frost fires that were lit throughout the night. This year the black fruits make us think of the Black Wine of the Middle Ages, so dark and intense in the nose and palate. The day-night temperature amplitude was particularly marked during the harvest months. We are very happy with Nicasia 2018 Malbec.
Winemaking
The harvest is done by hand, and some parcels are fermented as whole bunches to enhance tannic structure and freshness. The fermentation takes place in 500 liter oak barrels, concrete and stainless-steel tanks, at temperatures of 26-28oC for about 10-15 days. The post-fermentative maceration lasts between 5 and 10 days.
Malolactic fermentation.
Aging
Aged in French oak barrels for 18 months.
