Description
TECHNICAL SHEET
| HARVEST: | Grapes were harvested manually in March 2017. |
| SOIL: | Sierra soils. Texturally, these are loam, sandy loam, and gravelly soils. Low fertility with low organic matter, predominantly ancient granite and veins of white and gray quartz, with high mineral concentration. |
| MACERATION: | Fermentative and post-fermentative maceration carried out in concrete tanks. |
| FERMENTATION: | Alcoholic fermentation took place over 10 days at a controlled temperature ranging between 15 and 29ºC (59-84ºF). |
| STABILIZATION: | Cold stabilization in stainless steel tanks. |
| MALOLACTIC FERMENTATION: | Underwent Malolactic Fermentation. |
| AGING: | 60% of the wine aged in concrete tanks and 40% matured in first and second-use American and French oak barrels for 20 months. |
| BOTTLING: | December 2018 |
| PRODUCTION: | 6500 bottles |
| ALCOHOL (% VOL.): | 13.9 |
| TOTAL ACIDITY (g/l): | 4.4 |
| SUGAR (g/l): | 2.4 |
| pH: | 3.7 |
| WINEMAKER: | Marcelo Breganti |




