- Lot 18, Angelica vineyard, Maipú, Luján de Cuyo (920m/3018ft). Aluvial origin. Loamy clay in the topsoil with rounded rocks on the bottom. - Lot 4, La Piramide vineyard, Agrelo, Luján de Cuyo (950m/3116ft). Aluvial origin. Clay topsoil with rounded rocks on the bottom. - Lot 1, Nicasia vineyard, Altamira, San Carlos, Valle de Uco (1095m/3592ft). Aluvial origin. Loamy soil, with rounded rocks on the bottom. - Lot 9, Adrianna vineyard, Tupungato, Valle de Uco (1450m/4757ft). Aluvial origin. Gravel and limestone. Rounded rocks in the bottom. - Lot 6, Angélica Sur, San Carlos, Valle de Uco. (1090m/3576ft). Sandy loam with presence of gravel and limestone.
“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.
Vineyard lots are harvested at different times to ensure optimal natural acidity and moderate alcohol levels. Whole berries are hand loaded into small format fermentation bins and 225-500 L barrels roll fermentor; lots from each vineyard are treated individually; fermentation and maceration last for 20 – 30 days; cold maceration. Wild yeasts. Alcoholic and malolactic fermentation in barrel; wine undergoes active battonage to protect it and drastically reduce the amount of SO2 needed.
Aged for 18 months in French oak.