Finca La Santa Maria, Ugarteche, Luján de Cuyo, Mendoza, Argentina
Vineyard / Estate / Viticulture:
– Soil Type: Vines planted 935 meters above sea level. The soils at the base of the Andes tend to be young and alluvial with a high proportion of sand and loam and are low in organic material. The sandy loam is underlain with river rocks offering good drainage.
– Special Vintage Info:
Vinification / Winemaking:
– How grapes were handled: By hand, in cases of 15 Kg during the month of April
– Fermentation / Yeast Type / Vessel: Bunches sorted with a conveyor belt and destemmed. Pellicular maceration during 6 hours, followed by a cold decantation during 24 hours. Alcoholic fermentation is controlled at temperatures of between 16 o C and 18 o C. Total fermentation time: 20 days. No malolactic fermentation.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: Aged in stainless steel vats