This wine is born from the best grape selection of our vineyard 22, block 1, with special characteristics that distinguish this terroir, with its herbal and spicy ﬂoral notes, and red fruit typical of cool climate pinot noir. Harvested on March 22nd, fermented in concrete vessels, 50% with whole cluster. Once malolactic fermentation is ﬁnished, it was aged in un-toasted French oak foudres for 14 months.
This Chardonnay is born from the selection of blocks 3 and 6 sourced from the vineyard 22. Its intense and particular aromatic expression is unique. Harvested between the 22nd and 24th of March. The must is obtained by direct pressing, static settling and then fermented at 15ºC. Once the alcoholic fermentation is done, the wine is aged in French oak foudres for 16 months without malolactic fermentation.
This wine is a blend of Pinot Gris, Chardonnay and Gewürztraminer. Harvested manually in boxes of 20 kg durinf the morning hours and pressed directly without de-stemming in pneumatic press, at low pressure separating the press flower wine. After the static settling, each component is fermented separetely in pools/ concrete eggs. Once the blend is defined, it is aged in French oak foudres and concrete for 18 - 20 months.
This wine was born as a combination of Pinot Noir, sourced from different blocks, fermented separetely and then blended to obtain the best combination posible in order to enhance the character of Sarmiento´s terroir , the elegant and delicate profile of Pinot Noir. Harvested in March, fermented in concrete vessels, with 50% whole clusters with carbonic maceration to obtain fruity notes and aromatic complexity.
Pressed with whole bunch, fermented with native yeasts and made under the traditional method with 25 months of aging on lees. It has a soft pale yellow color, aromas of toasted bread, fruits such as white peaches, citrus and herbal and floral notes. In the mouth, the soft bubbles provide a balanced texture and elegance, complemented by great acidity and a delicate sensation of creaminess.
Pressed with whole bunch, fermented with native yeasts and made under the traditional method with 25 months of aging on lees. It has a delicate pink color with bronze tones, aromas of toasted bread, cherry, wild strawberries and praline. In the mouth, the soft bubbles provide a balanced texture and elegance, complemented by great acidity and a delicate sensation of creaminess.