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____________________________________________________ TASTING NOTES This wine presents a deep red colour with aromas of red fruits, plums and a hint of vainilla. A complex and balanced wine. ____________________________________________________ VINEYARDS The Cabernet Grapes carefully selected from our vineyards surrounding the winery, in Agrelo, Lujan de Cuyo, at 950 meters above sea level. ______________________________________________________VINES& VINTAGE During this harvest year the climatic conditions were a great advantage for the red grapes during their maturing period. The phenolic maturity and the accumulation of sugars were growing at the same pace, enabeling us to harvest the grape with an optimum ripeness. _____________________________________________________ VINIFICATION Both harvest and selection of grapes are done by hand, allowing for only the best quality fruit to be used for the Cabernet Sauvignon. A cold pre-maceration takes place 8ºC for 5 days. Fermentated in stainless steel tanks for approximately 12 days at 28ºC. 100% malolactic fermentation then goes through French (90%) and American (10%) third use oak barrels. _______________________________________________________ ANALYSIS Alcohol: 13.8 % Total acidity: 5.5 g/l: pH: 3.6 |
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____________________________________________________ TASTING NOTES This wine presents an attractive colour yellow hue with intense aromas and flavours of apples and peaches. ____________________________________________________ VINES & VINEYARDS These vineyards are in different areas and altitudes. In Agrelo at 950 metres above sea level and in Tupungato, between 1150 and 1350 meters with sandy soils and stones on the surface, espalier system is generally used for these vines. The climate and soil conditions of these areas lead to an optimum maturity in the grapes. ______________________________________________________VINTAGE This year the spring season conditions were dry, warmer during summer, with less rainfall than usual and cool nights. The ripeness was even throughout the vineyard therefore harvest was brought forward 7 days. _____________________________________________________ VINIFICATION All fruit is hand-picked. A protective method (absence of oxygen) is used during the process of vinification. Slow alcoholic fermentation takes place at low temperatures in stainless steel tanks. No malolactic fermentation. _______________________________________________________ ANALYSIS Alcohol: 13.8 % Total acidity: 6.6 g/l. pH: 3.10 Residual sugar: 5 g/l. |
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____________________________________________________ TASTING NOTES This Zolo Malbec comes from vineyards which range from 860 to 1100 meters above sea level. It has an attractive intense violet colour with aromas of red berries and black fruits with rasberry flavors. The finish is complex and elegant. ____________________________________________________ VINEYARDS The Malbec grapes are selected from various different areas , Russell, Lulunta, Agrelo , La Consulta and Tupungato. This variety of vineyards and different climatic conditions which brings about a greater complexity of aromas in this noble grape transforming it into a very interesting wine. ______________________________________________________VINES & VINTAGE This harvest year the climatic conditions were a great advantage for the red grapes during their maturing period. The phenolic maturity and the accumulation of sugars were growing at the same pace, enabeling us to harvest the grape with an optimum ripeness. _____________________________________________________ VINIFICATION Both harvest and selection of grapes are done by hand, allowing for only the best quality fruit to be used for the Malbec A cold pre-maceration takes place 8ºC for 5 days Fermentated in stainless steel tanks for approximately 10 to 14 days at 28ºC. 100% malolactic fermentation then goes through French (90%) and American (10%) third use oak barrels. _______________________________________________________ ANALYSIS Alcohol: 13.8 % Total acidity: 5.6 g/l: pH: 3.55 |
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____________________________________________________ TASTING NOTES This merlot is the result of the combination of grapes coming from vineyards at different altitudes. This wine is elegant and supple, with notes of plum jam and dry fruit, complimented with the vanilla acquired from the French and American oak. ____________________________________________________ VINEYARDS These grapes are selected from our vineyards surrounding the Winery, at 950 m above sea level in Agrelo,( Lujan de Cuyo) and also from high elevation vineyards in Tupungato at 1350 ( Valley of Uco). The combination of these two areas favours the great complexity in this wine. ______________________________________________________VINES& VINTAGE This harvest year the climatic conditions were a great advantage for the red grapes during their maturing period. The phenolic maturity and the accumulation of sugars were growing at the same pace, enabeling us to harvest the grape with an optimum ripeness. _____________________________________________________ VINIFICATION Both harvest and selection of grapes is done by hand, allowing for only the best quality fruit to be used for this Merlot. A cold pre-maceration takes place at 8ºC for 5 days. Fermentated in stainless steel tanks for approximately 10 to 15 days at 28ºC. 100% malolactic fermentation then goes through French (95%) and American (5%) third use oak barrels. _______________________________________________________ ANALYSIS Alcohol: 13.8 % Total acidity: 5.8 g/l: pH: 3.5 |
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____________________________________________________ TASTING NOTES Our Sauvignon Blanc is the result of carefully selected fruit from different terroirs.These characteristics of soil and altitude give this wine a special aroma and flavour of grapefruit, pineapple with an important touch of herbs. This combination together with adequate acidity makes this a fresh young wine with an exotic touch. ____________________________________________________ VINEYARDS We have this variety in different areas and also with different training systems. In Agrelo at 950 metres altitude with the tall overheard arbor system called “Parral tipo Cuyano”, this system keeps the clusters covered from the direct sun rays, therefore the typical aromas of the variety are preserved. In Tupungato the grapes are harvested from vineyards between 1100 and 1350 meters above sea level in the espaliering system. In this area we obtain healthy fruit and a high concentration of aromas which typify this varietal. ______________________________________________________VINES& VINTAGE This year the spring season conditions were dry, warmer during summer, with less rainfall than ususal and cool nights. The ripeness was even throughout the vineyardd therefore harvest was brought forward 7 days. _____________________________________________________ VINIFICATION All fruit is hand-picked. A protective method (absence of oxygen during the process is applied). Alcoholic fermentation is slow and takes place under low temperatures. Acidity is corrected in order to keep aromatic intensity and the natural residual sugar. No malolactic fermentation. _______________________________________________________ ANALYSIS Alcohol: 13.2 % Total acidity: 6 g/l. pH: 3.5 Residual sugar: 5.6 g/l. |
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____________________________________________________ TASTING NOTES Zolo’s Torrontés is bright yellow in color with hints of green. It is delicate and intense with floral and fruit aromas It is fresh and well balanced with leaving a round and persistent feeling in the mouth. ____________________________________________________ VINES & VINEYARDS The vineyards are located in the most important winegrowing region of La Rioja, in the Valley of Famatina which is acknowledged for its unique characteristics. The vineyards are at 1000 to 1400 mts above sea level; with low atmospheric humidity (only 140 mm of annual precipitations), high luminosity and an ample temperature range which in summer averages 36º C during day while descending to 17º C at night. Winters are cold, with temperatures descending to -7º C. All this is favored by a South – North orientation of the mountain range which avoids that the first and last rays of sunlight fall directly on the vines. ______________________________________________________VINTAGE The 06/07 vintage presented less precipitations and winds than others, high temperatures during daytime of 36º C and cool nights, with temperatures ranging between 15º C and 17º C. This temperatures range allowed for a good maturity and production of aromas. _____________________________________________________ VINIFICATION All fruit is hand-picked. A protective method (absence of oxygen) is used during the process of vinification. Slow alcoholic fermentation takes place under low temperatures. Acidity is corrected in order to keep the aromatic intensity and the natural residual sugar. No malolactic fermentation. _______________________________________________________ ANALYSIS Alcohol: 13.8 % Total acidity: 6 g/l: pH: 3.2 Residual sugar: 5.5 g/l. |
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____________________________________________________ TASTING NOTES A wine which has intense aromas and fruit flavours of peaches and apricots, with an elegant and persistant mouthfeel, rounded off by the short pass by the French oak. ____________________________________________________VINES & VINEYARDS Grapes are selected from a single vineyard, located in Tupungato (Valle de Uco) at 1.350 meters above sea level. The climate and soil properties gives to this variety special qualities. ______________________________________________________VINTAGE This year the spring season conditions were dry, warmer during summer, with less rainfall than ususal and cool nights. The ripeness was even throughout the vineyard therefore harvest was brought forward 7 days. _____________________________________________________ VINIFICATION All fruit is hand-picked. This viognier ferments in 2nd use french oak barrels working on the lees for 4 months. No malolactic fermentation. _______________________________________________________ ANALYSIS Alcohol: 13.8 % Total acidity: 5.9 g/l. pH: 3.2 Residual sugar: 5.5 g/l. |
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