2019-08-15

Malbec Gualtallaray

Category
Red 
Grapes
100% Malbec 
Producer
Country
Argentina 
Region
Valle de Uco 
Size
750 ml 
Degree of alcohol
14,5 % 
Available in these provinces
British Columbia 
  • Terroir
    100% of this Malbec stems from the loamy soils of Gualtallary, lying at 1,300 meters above sea level. There, limestones covered pebbles and gravels oc- cupy 50-60% of the soil volume, with a high percent- age of free calcium carbonate in the pro le gran ng to the wine a chalky, fresh minerality. 3% of clay in the ne matrix allow Malbec to express fresh fruit avors, for a strong but well-integrated roundness on
    the palate.
  • Vinification and maturation
    The grapes go through a double selec on process and are released by gravity into small stainless steel tanks for pre-fermenta on macera on at 5°C for 7 days. The alcoholic fermenta on begins with indigenous yeasts at 24°C for 15 days. In order to maintain careful, gentle handling, pumping is not used; the cap is rotated by manual pigeage throughout the fermenta on, and once this is completed, post-fermenta on macera on begins for 4 days. The wine was matured in 3,500 ltr untoasted Foudres for 18 months, and 12 months in the bo le. There was a coarse ltra on prior to bo ling, to ensure no interference with the quality of the wine.
  • Terroir
    100% of this Malbec stems from the loamy soils of Gualtallary, lying at 1,300 meters above sea level. There, limestones covered pebbles and gravels oc- cupy 50-60% of the soil volume, with a high percent- age of free calcium carbonate in the pro le gran ng to the wine a chalky, fresh minerality. 3% of clay in the ne matrix allow Malbec to express fresh fruit avors, for a strong but well-integrated roundness on
    the palate.
  • Vinification and maturation
    The grapes go through a double selec on process and are released by gravity into small stainless steel tanks for pre-fermenta on macera on at 5°C for 7 days. The alcoholic fermenta on begins with indigenous yeasts at 24°C for 15 days. In order to maintain careful, gentle handling, pumping is not used; the cap is rotated by manual pigeage throughout the fermenta on, and once this is completed, post-fermenta on macera on begins for 4 days. The wine was matured in 3,500 ltr untoasted Foudres for 18 months, and 12 months in the bo le. There was a coarse ltra on prior to bo ling, to ensure no interference with the quality of the wine.