Humberto Canale

This Pinot Noir represents the best of the varietal in Argentina, showing the terroir characteristics of the Alto Valle del Río Negro oasis. It is a mature wine, intense and elegant, rich in taste, opulent and unctuous. This is the first Pinot Noir crafted in oak casks in the Argentine Patagonia, since 1999.

Purplish red Color, intense and deep, very attractive. Remarkable notes of plums, strawberries and jams, with mixed notes of vanilla and toast, provided by its passage in barrel. In the mouth is a wine that has a good structure, full and long flavor, with a great power. A great wine, apt to be savored on the best occasions. Their character and personality make it indicated to associate with any dish.

The grapes are received in small containers and a selection of clusters is carried out, after the destemming a cold pre-fermentation maceration is carried out for 48-72 HS, alcoholic fermentation at controlled temperature (25 ° to 27 º C) in cement vessels of 9000 Lts of capacity for a period of 20 days with periodic reassembly and Delestage. Malolactic fermentation and subsequent aging in new French and American oak barrels for a period of 12 months and then bottling. Period of storage in bottle for 6 months before marketing.

he grapes are received in small containers and a selection of clusters is carried out, after the destemming a cold pre-fermentation maceration is carried out for 48-72 HS, alcoholic fermentation at controlled temperature (25 ° to 27 º C) in cement vessels of 9000 Lts of capacity for a period of 20 days with periodic reassembly and Delestage. Malolactic fermentation and subsequent aging in new French and American oak barrels for a period of 12 months and then bottling. Period of storage in bottle for 6 months before marketing.

he grapes are received in small containers and a selection of clusters is made, after the destemmed a cold pre-fermentation maceration is carried out for 48-72 HS, alcoholic fermentation at controlled temperature (25 º to 27º C) in cement vessels of 9000 Lts of capacity for a period of 15 days with periodic reassembly and Delestage. Malolactic fermentation and subsequent aging in new French and American oak barrels for a period of 12 months and then bottling. Period of storage in bottle for 6 months before marketing.

he grapes are received in small containers and a selection of clusters is made, after the destemmed a cold pre-fermentation maceration is carried out for 48-72 HS, alcoholic fermentation at controlled temperature (25 º to 27º C) in cement vessels of 9000 Lts of capacity for a period of 15 days with periodic reassembly and Delestage. Malolactic fermentation and subsequent aging in new French and American oak barrels for a period of 12 months and then bottling. Period of storage in bottle for 6 months before marketing.

Cold pre-fermentation maceration for 48-72 HS, alcoholic fermentation at controlled temperature (25 ° to 27 º C) in vessels of 9,000 Lts capacity for 20 days with periodic reassembly and Delestage. Malolactic fermentation and subsequent ageing in French and American oak barrels from 15 to 20 of the volume for 7 months and then be bottled. Storage in bottle for 6 months before marketing.

Cold pre-fermentation maceration for 48-72 HS, alcoholic fermentation at controlled temperature (25 ° to 27 º C) in vessels of 9,000 Lts capacity for 20 days with periodic reassembly and Delestage. Malolactic fermentation and subsequent aging in French and American oak barrels from 15 to 20 of the volume for 7 months and then be bottled. Period of storage in bottle for 6 months before marketing.

The grape arrives to the winery in perfect sanitary state, with optimum ripening degree. It is stemmed and then the liquid phase of the solids is separated by a pressing process. The liquid obtained is transferred to vessels of 9,000 liters of capacity where a process is carried out with the use of cold and enzymes pectolytic then begins the alcoholic fermentation in stainless steel tanks at temperatures between 14 and 16 that lasts Approximately 15 days. Once the alcoholic fermentation has finished, the wines are racked to other vessels where the clarification and stabilization processes are started to be bottled.

The grape arrives to the winery in perfect sanitary state, with optimum ripening degree. It is stemmed and then the liquid phase of the solids is separated by a pressing process. The liquid obtained is transferred to vessels of 9,000 liters of capacity where a process is carried out with the use of cold and enzymes pectolytic then begins the alcoholic fermentation in stainless steel tanks at temperatures between 14 and 16 that lasts Approximately 15 days. Once the alcoholic fermentation has finished, the wines are racked to other vessels where the clarification and stabilization processes are started to be bottled.

Cold pre-fermentation maceration for 48-72 HS, alcoholic fermentation at controlled temperature (25 ° to 27 º C) in vessels of 9,000 Lts capacity for 20 days with periodic reassembly and Delestage. Malolactic fermentation and subsequent aging in French and American oak barrels from 15 to 20 of the volume for 7 months and then be bottled. Period of storage in bottle for 6 months before marketing.