100% Moscatel Blanco from 30 year old vines. The grapes are destemmed and fermented in 2,000L concrete eggs on the skins. Maceration takes five to seven days. The wine is then drained and placed back in 1000L eggs to finish fermentation. Aged for seven months.
A blend of White Criolla varietals from tiny family vineyards in Barreal and Hilario in San Juan, Argentina, at very high altitudes (4900ft - 5700ft). Vines are planted in alluvial soils and range in age from 50-100 years old. Grapes are hand harvested, destemmed and fermented with indigenous...
A blend of Red Criolla varietals (70% Cereza, 20% Criolla Chica, 5% Canela, & 5% Moscatel Tinto). Grapes are hand harvested, destemmed and fermented with indigenous yeasts. Aged for seven months in concrete tanks, neutral oak barrels, and 50 liter demijohns on the lees. Unfined, unfiltered.
100% Criolla Chica from 80 year old vines that are mixed between three parcels within the estate. A majority of the grapes are destemmed but 30% are kept whole cluster. Grapes are fermented separately depending on their parcel in 1,000- 2,000L concrete eggs. Fermentation is spontaneous without...
2021 Also Available!
100% Moscatel Tinto from 80 year old vines. Grapes are destemmed and undergo spontaneous fermentation on the lees. Maceration is long (about 40-50 days) with low extraction. Aged in 1,000 Liter concrete eggs for six to seven months unfiltered.
A blend of Red Criolla varietals (70% Cereza, 20% Criolla Chica, 5% Canela, & 5% Moscatel Tinto). Grapes are hand harvested, destemmed and fermented with indigenous yeasts. Aged for seven months in concrete tanks, neutral oak barrels, and 50 liter demijohns on the lees. Unfined, unfiltered.
85% Bonarda Piemontese, 15% Barbera from 50 year old vines. Grapes are left whole cluster. Fermentation is spontaneous without temperature control on the lees. 40 to 50 day maceration with low extraction. Wine is aged in concrete eggs for six to seven months. Unfined, unfiltered.
Parcela La Totora was produced grapes from a very small plot of extremely old Criolla Chica,, vines were planted in 1930 in alluvial quartz soils 30% of the grapes are left with whole clusters and undergo spontaneous fermentation on the lees. Maceration is about 30 day with low extraction. Aged...
