Malbec de parcela • 2017
Finca Suarez, Paraje Altamira
  • Varietal: 100% Malbec
  • Origin: From our vineyards in Paraje Altamira, Mendoza, Argentina at 1,100 m.a.s.l. (3,609 feet)
  • Soil: Calcareous, with alluvial origin
  • Vine age: 15 years old
  • Yield: 5,000 kilograms per hectare
  • Harvest: Manual
  • Vinification: Cold maceration for 3 days at 10ºC (50 F). Fermentation with indigenous yeasts, for 25 days between 26º and 32ºC (78.8 – 89.6 F). 100% Malolactic fermentation
  • Aging: 100% of the wine in French Oak barrels, new oak 10%
  • Alcohol: 14%
  • Acidity / pH: 5,25 / 3,7
Blanco de parcela • 2018
Finca Suarez, Paraje Altamira
  • Varietal: 100% Chardonnay
  • Origin: From our vineyards in Paraje Altamira, Mendoza, Argentina at 1100 m.a.s.l. (3609 feet)
  • Soil: Calcareous of alluvial origin
  • Vine age: 20 años
  • Yield: 7,000 kilograms per hectare
  • Harvest: Manual
  • Vinification: Fermentation with indigenous yeasts in French oak barrels
  • Aging: 12 months in French Oak barrels
  • Alcohol: 12%
  • Acidity / PH: 5,68 / 3,5
Malbec • 2017
Finca Suarez, Paraje Altamira
  • Varietal: 100% Chardonnay
  • Origin: From our vineyards in Paraje Altamira, Mendoza, Argentina at 1100 m.a.s.l. (3609 feet)
  • Soil: Calcareous of alluvial origin
  • Vine age: 15 años
  • Yield: 7,000 kilograms per hectare
  • Harvest: Manual
  • Vinification: Cold maceration for 3 days at 10ºC (50 F). Fermentation with indigenous yeasts, for 25 days between 26º and 32ºC (78.8 – 89.6 F) 100% Malolactic fermentation
  • Aging: 30% of the wine in French Oak barrels for 12 months
  • Alcohol: 14%
  • Acidity / PH: 5,02 / 3,7
Chardonnay • 2018
Finca Suarez, Paraje Altamira
  • Varietal: 100% Chardonnay
  • Origin: Origin: From our vineyards in Paraje Altamira, Mendoza, Argentina at 1100 m.a.s.l. (3609 feet)
  • Soil: Calcareous of alluvial origin
  • Vines age: 25 años
  • Yield: 9,000 kilograms per hectare
  • Harvest: Manual
  • Vinification: Fermentation with indigenous yeast in Stainless Steel tanks. No malolactic fermentation
  • Aging: 12 months 85% in tanks, 15% in French Oak barrels
  • Alcohol: 12,5%
  • Acidity / PH: 5,62 / 3,5
Cabernet Sauvignon • 2018
Finca Suarez, Paraje Altamira
  • Varietal: 100% Cabernet Sauvignon
  • Origin: From our vineyards in Paraje Altamira, Mendoza, Argentina at 1100 m.a.s.l. (3609 feet)
  • Soil: Calcareous of alluvial origin
  • Vines age: 20 years old
  • Yield: 7,000 kilograms per hectare
  • Harvest: Manual
  • Vinification: Cold maceration for 3 days at 10ºC (50 F). Fermentation with indigenous yeasts, for 25 days between 26º and 32ºC (78.8 – 89.6 F). 100% Malolactic fermentation
  • Aging: 12 months in concrete vats
  • Alcohol: 13%
  • Acidity / PH: 5,0 / 3,75
Semillón • 2017
Finca Suarez, Paraje Altamira
  • Varietal: 100% Semillón
  • Origin: From our vineyards in Paraje Altamira, Mendoza, Argentina at 1100 m.a.s.l. (3609 feet)
  • Soil: Calcareous of alluvial origin
  • Vines age: 6 years old
  • Yield: 9,000 kilograms per hectare
  • Harvest: Manual
  • Vinification: Fermentation with indigenous yeasts, in stainless steel tanks
  • Aging: 20% of the wine in French Oak barrels
  • Alcohol: 12%
  • Acidity / PH: 5,25 / 3,5
Tinto • 2018
Finca Suarez, Paraje Altamira
  • Varietal: Malbec, Cabernet Sauvignon, Merlot
  • Origin: From our vineyards in Paraje Altamira, Mendoza, Argentina at 1100 m.a.s.l. (3609 feet)
  • Soil: Calcareous of alluvial origin
  • Vines age: 20 years old
  • Yield: 8,000 kilograms per hectare
  • Harvest: Manual
  • Vinification: Cold maceration for 3 days at 10ºC (50 F). Fermentation with indigenous yeasts, for 25 days between 26º and 32ºC (78.8 – 89.6 F). 100% Malolactic fermentation
  • Aging: 8 months in concrete vats
  • Alcohol: 13,2%
  • Acidity / PH: 5,0 / 3,75
Natural • 2017
Finca Suarez, Paraje Altamira
  • Varietal: 100% Pinot Noir
  • Origin: Our vineyards in Paraje Altamira, Mendoza, Argentina, Altitude 1100 m.a.s.l. (3609 feet)
  • Soil: Calcareous of alluvial origin
  • Vines age: 20 years old
  • Yield: 10,000 kilograms per hectare
  • Harvest: Manual
  • Fermentation: With indigenous yeasts
  • Effervescence: Champenoise method
  • Time on lees: 16 months
  • Dosage: Zero
  • Alcohol: 12,5%
  • Acidity / PH: 6,0 / 3,1