San Rafael, Mendoza, Argentina
La Vascona Estate, at an altitude of 515 meters above sea level, with sandy loam soil. Spur pruning with a density of 1600 to 3000 vines per hectare.
The yield is 10 tons per hectare, harvested manually in 20 kg bins.
Harvest season is March.
Once the grapes are de-stemmed and crushed, the must is fermented in 15 000l stainless steel tanks for 7 days at controlled temperatures ranging from 26 to 28 degrees Celsius, with daily pump overs and delestage. During this process, tartaric acid and the necessary nutrients are added according to daily analytical controls. Malolactic fermentation takes place spontaneously. The wine is racked and submitted to a sulfitation process 20 days later. Then it is stabilized by using bentonite and Arabic gum, as needed. The wine remains in contact with oak staves for two months in stainless steel tanks.