VINEYARD:Grapes always from a single and sole vineyard and parcel, “VIÑA 1924” Parcel 4. Ancient, more than 40 years of age, a traditional vineyard which corresponds to the origins of the viticulture in the area. 4,500 plants per hectare, furrow irrigation and ungrafted vines. The vineyard is managed to preserve tradition and resources. Very low yield per vine.
HARVEST TIME: The harvest time was organoleptically determined, along with the analytical monitoring of the polyphenolic profile ripeness. The harvest is carried out by hand using shears and 18 kg boxes. Average temperature of grapes at harvest time and at the beginning of production: 12 ° C
VINIFICATION: Vinification is performed at the foot of the vineyard, with state-of the art technology and under manual inspection and selection of grape clusters, destemming, manual inspection and selection of berries, filling into tanks through conveyor belts so as to ensure the berries arrive undamaged. Small stainless steel tanks, 100, 65, 40, 35 and 15 hL capacity and automatic temperature control.
FERMENTATION PROCESS: Pellicular maceration at 8°C for 10 days, alcoholic fermentation with selected yeasts for 14 days between 24° and 26° C with pump over methods and Pisage, post fermentative maceration for 8 days, natural malolactic fermentation in French oak barrels.
PRODUCTION AMOUNT: 2000 bottles per vintage
GRAPE VARIETY: 100% Cabernet Sauvignon
GRAPE ORIGIN: 100% Vistalba, Luján de Cuyo, Mendoza, Argentina