Growing Conditions
A Blend of two Vineyards - vineyards are divided into lots that are harvested at different times: Agrelo 3,117 ft (950 m) elevation: alluvial origin. Clay topsoil with rounded rocks on the bottom. Villa Bastías 3,675 ft (1,120 m) elevation: aluvial origin. Silt loamy soil with limestone on the bottom.
Harvest
Dry Farming, Cool Climate and Eternal Snow. The coolest vintage in the last thirty years, 2016 was marked by "El Niño", low yields and a fully snow-covered view of the Andes through the summer. The rains came together with cooler than usual days which saved us from any rot by lowering yields and shortening the harvest season. Our vineyards were mostly dry farmed; natural acidities are extremely high and alcohols low, in the 12-13 range. The 2016 wines might take longer than usual to be ready for drinking.
Winemaking
This wine goes through an extensive cold maceration for 5 days at 48ºF (8,8ºC) to extract aromas. The juice is then fermented for 15 days with a post-fermentation maceration of 19-23 days. Wild Yeasts.
Aging
12 months in barrel. Barrel selection varies depending on vineyard and vintage -First, second and third use barrels used.
