Our terroir in Patagonia has unique characteristics that allow the production of wines of the highest quality.
Pinot Noir
| Harvest Date |
Last week of February. |
| Varietal Composition |
100% Pinot Noir. |
| Yield |
11.900 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Three days of maceration at low temperature with
CO2, 30% of whole berries. |
| Alcoholic Fermentation |
The juice is then fermented for 12 days with
selected enzymes and yeasts. Finally, the wine
undergoes a post-fermentation maceration of 3
days. |
| Malolactic Fermentation |
Malolactic fermentation with bacteria sowing in
stainless steel tanks. |
| Aging |
The wine was kept in stainless steel tanks and third
use oak, being suspended on its lees periodically
until stabilization and final blend. |
TECHNICAL INFORMATION
| Alcohol |
13,5% VOL |
| Total acidity |
5,55 G/L |
| Ph |
3,65 |
| Residual Sugar |
2,06 G/L |
| Annual Production |
63.000 bottles |
TASTING NOTES
Saurus Pinot Noir has a medium intensity red color that turns brick red with ageing.
The aromas are reminiscent of flowers and red fruits, with fine touches of vanilla due to its brief passage through neutral French oak. Smooth and fruity, with sweet tannins and moderate acidity.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Malbec
| Harvest Date |
Second half of March. |
| Varietal Composition |
100% Malbec |
| Yield |
11.500 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Three days of maceration at low temperature with
CO2, 30% of whole berries. |
| Alcoholic Fermentation |
Two days of maceration at low temperature with
CO2, then fermentation for twelve days, and finally
three-day maceration with submerged grape marc. |
| Malolactic Fermentation |
Alcoholic fermentation in stainless steel tanks with
selected enzymes and yeasts. |
| Aging |
100% of the wine was kept in stainless steel tanks
and third use oak, being suspended on its lees
periodically until stabilization and final blend. |
TECHNICAL INFORMATION
| Alcohol |
13,8% VOL |
| Total acidity |
5,40 G/L |
| Ph |
3,61 |
| Residual Sugar |
1.98 G/L |
| Annual Production |
225.000 bottles |
TASTING NOTES
Saurus Malbec has an inviting deep purplish red color with aromas of red fruits like cherries and plums. It has fresh and fruity flavors with well-defined varietal Malbec characters enhanced by a touch of oak that brings hints of vanilla and caramel.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Cabernet Sauvignon
| Harvest Date |
End of March, beginning of April. |
| Varietal Composition |
100% Cabernet Sauvignon. |
| Yield |
12.000 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Three days of maceration at low temperature with
carbonic gas and dry ice pellets and after
fermentation, seven-day maceration at low
temperature with submerged grape marc. |
| Alcoholic Fermentation |
Alcoholic fermentation in stainless steel tanks with
selected enzymes and yeasts for 10 days at 27oC. |
| Malolactic Fermentation |
Malolactic fermentation with lactic bacteria sowing,
100% of the wine in stainless steel tanks. |
| Aging |
100% of the wine was kept in stainless steel tanks
and third use oak, being suspended on its lees
periodically until stabilization and final blend. |
TECHNICAL INFORMATION
| Alcohol |
13.7% VOL |
| Total acidity |
5,55 G/L |
| Ph |
3,65 |
| Residual Sugar |
2,25 G/L |
| Annual Production |
72.000 bottles |
TASTING NOTES
Saurus Cabernet Sauvignon features an intense bright red color. Its aromas
are complex, with a combination of red fruits, black pepper and spices.
A brief passage through oak brings hints of vanilla and coffee. Silky
smooth and juicy, fruity with elegant mouthfeel and long finish.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Merlot
| Harvest Date |
Second and third week of March. |
| Varietal Composition |
100% Merlot. |
| Yield |
10.900 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Two days of maceration at low temperature
with CO2, then ten-day alcoholic fermentation
in stainless steel tanks with selected enzymes
and yeasts and finally seven-day maceration at
low temperatures. |
| Alcoholic Fermentation |
-- |
| Malolactic Fermentation |
Malolactic fermentation: spontaneous in
stainless steel tanks. |
| Aging |
100% of the wine was kept in stainless steel
tanks and third use oak, being suspended on its
lees periodically until stabilization and final
blend. |
TECHNICAL INFORMATION
| Alcohol |
14% VOL |
| Total acidity |
5,80 G/L |
| Ph |
3,63 |
| Residual Sugar |
2,65 G/L |
| Annual Production |
24.000 bottles |
TASTING NOTES
Saurus Merlot has a deep red colour that shows maturity. It has complex
aromas of red fruits and subtle hints of mint and spices. With a pleasant
acidity and balanced tannins, a brief passage through oak provides
elegant touches of vanilla with a long and delicate finish.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Red Blend
| Fecha de cosecha |
Segunda quincena de Marzo. |
| Composición varietal |
40% Merlot - 30% Malbec - 25% Pinot Noir
5% Sauvignon Blanc |
| Rendimiento |
11.100 Kg./hectárea |
| Cosecha |
Manual y luego selección en mesa vibratoria. |
| Fermentación alcohólica |
En tanques de acero inoxidable con enzimas y
levaduras seleccionadas.
Los varietales tintos se elaboran por separado, dos
días en frío con pellets de CO2, luego 12 días de
fermentación tradicional con remontajes,
Pisoneos y dellestage. El Sauvignon Blanc se
elabora bajo método protectivo y a baja
temperatura. |
| Fermentación maloláctica |
Se realiza el corte o mezcla de los diferentes
varietales y se hace la fermentación maloláctica al
100% en tanques de acero inoxidable. |
| Crianza |
La totalidad del vino ha permanecido en tanques
de acero inoxidable con InserStave de roble
francés 70% y americano 30% durante 6 meses. |
INFORMACIÓN TÉCNICA
| Alcohol |
14.0% VOL |
| Acidez total |
5,65 G/L |
| Ph |
3,61 |
| Azúcar residual |
2,51 G/L |
| Producción anual |
55.000 botellas |
NOTAS DE CATA
A la vista presenta un color rojo violáceo intenso, que denota su madurez.
En nariz es complejo, se combinan aromas de frutos negros, con suaves notas florales de violetas y especias. Su contacto con roble francés y americano, le aporta un delicado bouquet. En boca es agradable, untuoso y frutal, un vino de corte Patagónico con características bien definidas.
Vino estabilizado naturalmente, posibles precipitados.
Lic. Leonardo Puppato
WINEMAKER
Pinot Noir Rosé
| Harvest Date |
Second week of February. |
| Varietal Composition |
100% Pinot Noir. |
| Yield |
10.200 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Two hours maceration at low temperatures inside
the pneumatic press (protected with dry ice CO2).
Gently crushing of the grapes with light pressure
(less than 1.2 Bar) |
| Alcoholic Fermentation |
Alcoholic fermentation during fifteen days at
14/15oC in stainless steel tanks with selected
enzymes and yeasts. |
| Malolactic Fermentation |
No malolactic fermentation was done, in order to
keep the natural malic acidity. |
| Aging |
Four months at low temperatures in stainless steel
tanks with its fine lees to obtain a creamy
mouthfeel. |
TECHNICAL INFORMATION
| Alcohol |
13,5% VOL |
| Total acidity |
6,66 G/L |
| Ph |
3,22 |
| Residual Sugar |
1,86 G/L |
| Annual Production |
35.000 bottles |
TASTING NOTES
The sight offers a pale rose color with delicate salmon-pink hints.
Complex nose with floral aromas like jasmine, orange blossom and rose petals.
Fresh, fruity and balanced with mouthwatering acidity.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Chardonnay
| Harvest Date |
Second week of February. |
| Varietal Composition |
100% Chardonnay |
| Yield |
11.200 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Six hours maceration in pneumatic press. The
free-run juice is combined with the juice released
after a very soft pressing of the grapes. |
| Alcoholic Fermentation |
Alcoholic fermentation with selected yeasts at low
temperature in stainless steel tanks, for 15 days, with
an average temperature of 14-16°C.
40% of the wine. |
| Malolactic Fermentation |
-- |
| Aging |
The wine was kept at low temperatures in stainless
steel tanks and third use oak, being suspended on
its lees with inert gas for 15 days until stabilization
and final blending. |
TECHNICAL INFORMATION
| Alcohol |
12.6% VOL |
| Total acidity |
6.85 G/L |
| Ph |
3,25 |
| Residual Sugar |
2.40 G/L |
| Annual Production |
35.000 bottles |
TASTING NOTES
Saurus Chardonnay has a distinct greenish yellow color. In the nose, citric and tropical fruit aromas combine with delicate touches of vanilla. In the mouth is fruity and well balanced, with a pleasant freshness.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Sauvignon Blanc
| Harvest Date |
Third week of February. |
| Varietal Composition |
100% Sauvignon Blanc. |
| Yield |
11.100 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Four hours maceration at low temperature inside
the pneumatic press with carbonic snow and dry ice
pellets. Afterwards, a slight pressure of the berries is
done. |
| Alcoholic Fermentation |
Alcoholic fermentation with selected enzymes and
yeasts in stainless steel tanks |
| Malolactic Fermentation |
Malolactic fermentation: 20% of the wine. |
| Aging |
The wine was kept at low temperatures in stainless
steel tanks, being suspended on its lees for 15 days
until final stabilization and bottling |
TECHNICAL INFORMATION
| Alcohol |
12.5% VOL |
| Total acidity |
6,70 G/L |
| Ph |
3,2 |
| Residual Sugar |
1,96 G/L |
| Annual Production |
25.000 bottles |
TASTING NOTES
This zippy Sauvignon Blanc is at the same time elegant and well balanced.
Citrus and white peach aromas with grassy nuances.
Delicately fruity in the mouth with a lively juiciness.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
SAURUS SELECT
Pinot Noir
| Harvest Date |
Last week of March. |
| Varietal Composition |
100% Pinot Noir. |
| Yield |
9.200 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Four-day maceration at low temperatures after
fermentation. |
| Alcoholic Fermentation |
Whole berries, three days at low temperature.
The juice is then fermented during eight days
with selected enzymes and yeasts in stainless
steel tanks. |
| Malolactic Fermentation |
Spontaneous 60% of the wine in tanks and 40% of
the wine in oak barrels with bacteria sowing. |
| Aging |
40% aged for 9 months in new French oak barrels
(medium and medium plus toast) and 60% stored
in stainless steel tanks to keep the fruit. |
TECHNICAL INFORMATION
| Alcohol |
14.2% VOL |
| Total acidity |
5,50 G/L |
| Ph |
3,60 |
| Residual Sugar |
2,37 G/L |
| Annual Production |
60.000 bottles |
TASTING NOTES
This Pinot Noir of red bright tones, is plenty of floral aromas, like roses and
violets, combined with red fruit scents such as red currants, raspberries and
strawberries. Mushrooms and mineral aromas stand out together with some
vanilla and cocoa notes, due to aging in oak barrels.
Medium-bodied red, of sweet tannins and fruity nuances that wave through
a finish of superior depth and dimension.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
CABERNET SAUVIGNON
| Harvest Date |
First week of April. |
| Varietal Composition |
100% Cabernet Sauvignon. |
| Yield |
9.300 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Three days of cold maceration at low temperatures. |
| Alcoholic Fermentation |
The alcoholic fermentation is done for 13 days in
stainless steel tanks with selected enzymes and
yeasts with 10 days maceration post fermentation. |
| Malolactic Fermentation |
60% in stainless steel tanks (spontaneous) and 40% in
oak barrels (induced) |
| Aging |
40% of the wine was aged 12 months in new French
and American oak barrels (medium and medium
plus toasted) and 60% stored in stainless steel tanks
to keep the fruit |
TECHNICAL INFORMATION
| Alcohol |
14% VOL |
| Total acidity |
5,45 G/L |
| Ph |
3,58 |
| Residual Sugar |
2,45 G/L |
| Annual Production |
25.000 bottles |
TASTING NOTES
Cabernet of intense red color with delicate ruby red highlights.
The nose is complex: ripe red fruits aromas like blackberries and black cherries combine with black pepper and some spicy hints. Due to aging in oak barrels some chocolate and coffee scents are shown.
Nice mouth-feel with sweet but intense tannins. Persistent and elegant wine.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
MALBEC
| Harvest Date |
Second week of March and first week of April. |
| Varietal Composition |
100% Malbec |
| Yield |
8.900 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Whole berries, three days at low temperatures with
CO2. |
| Alcoholic Fermentation |
Ten days fermentation with selected enzymes and
yeasts in stainless steel tanks with a five-day
maceration post-fermentation. |
| Malolactic Fermentation |
Spontaneous 60% of the wine in stainless steel
tanks, and 40% of the wine in oak barrels with
bacteria sowing. |
| Aging |
40% aged for 12 months in new French and
American oak barrels (medium and medium plus
toast) and 60% stored in stainless steel tanks to keep
the fruit. |
TECHNICAL INFORMATION
| Alcohol |
14,5% VOL |
| Total acidity |
5,55 G/L |
| Ph |
3,65 |
| Residual Sugar |
2,65 G/L |
| Annual Production |
90.000 bottles |
TASTING NOTES
The sight shows and intense purple color with ruby hints.
Complex nose. Ripe red fruits aromas as sour cherries, plums and currants are combined with spicy notes. The barrel ageing bring some vanilla and moka scents.
Pleasant mouthfeel. Elegant wine of sweet and soft tannins.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
MERLOT
| Harvest Date |
Second and third week of March. |
| Varietal Composition |
100% Merlot |
| Yield |
9.500 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Cold maceration for 3 days. |
| Alcoholic Fermentation |
The juice is then fermented during twelve days
with selected enzymes and yeasts in stainless steel
tanks. Ten days maceration at low temperatures
after fermentation with submerged cap. |
| Malolactic Fermentation |
60% in stainless steel tanks (spontaneous) and 40%
in oak barrels (induced) |
| Aging |
40% of the wine was aged during 10 months in new
French and American oak barrels (medium and
medium plus toast) and 60% stored in stainless steel
tanks to keep the fruit. |
TECHNICAL INFORMATION
| Alcohol |
14% VOL |
| Total acidity |
5,70 G/L |
| Ph |
3,63 |
| Residual Sugar |
2,55 G/L |
| Annual Production |
25.000 bottles |
TASTING NOTES
This Saurus Select Merlot shows an intense bright red color. The nose offers
red fruits aromas and spicy scents like anise, fresh mint and eucalyptus,
combined with elegant notes of vanilla and coffee due to aging in oak barrels.
Complex mouth feels of moderate acids. It is a well balanced red, elegant and concentrated with a long graceful finish.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
CHARDONNAY
| Harvest Date |
Second and third week of February. |
| Varietal Composition |
100% Chardonnay |
| Yield |
9.800 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Whole bunches for 24 hours at low temperatures in
cooling chambers.
Slight crush and berries protection with carbonic gas
and dry ice pellets inside the pneumatic press. |
| Alcoholic Fermentation |
30% in new French and American oak barrels, 70%
with selected enzymes and yeasts in stainless steel
tanks. |
| Malolactic Fermentation |
Malolactic fermentation done by 30% of the wine,
induced with lactic bacteria in oak barrels. |
| Aging |
30% aged for four months in new French and
American oak barrels, and 70% stored with its fine
sediments in stainless steel tanks to keep the fruit. |
TECHNICAL INFORMATION
| Alcohol |
13.6% VOL |
| Total acidity |
6.45 G/L |
| Ph |
3.25 |
| Residual Sugar |
2.17 G/L |
| Annual Production |
19.800 bottles |
TASTING NOTES
Still white of greenish yellow color.
Outstanding citrus aromas are harmoniously combined with refreshing tropical fruits and mineral scents. Due to the oak fermentation elegant vanilla and white cocoa notes are shown.
The mouth feel is pleasant, fruity and with a lively, acidity. It is a balanced and persistent wine of long aftertaste.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
SAUVIGNON BLANC
| Harvest Date |
Third week of February. |
| Varietal Composition |
100% Sauvignon Blanc |
| Yield |
9.800 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Whole bunches for 24 hours at low temperature in
cooling chambers.
Gentle crushing and protection of berries with
carbonic gas and dry ice inside the pneumatic
press. |
| Alcoholic Fermentation |
30% in French and American oak barrels and 70%
with selected enzymes and yeast in stainless steel
tanks. |
| Malolactic Fermentation |
30% of the wine induced inside French and
American oak barrels. |
| Aging |
30% aged 6 months in new French and American
oak barrels and 70% stored in stainless steel tanks at
low temperature. |
TECHNICAL INFORMATION
| Alcohol |
13% VOL |
| Total acidity |
6.955 G/L |
| Ph |
3,15 |
| Residual Sugar |
1,84 G/L |
| Annual Production |
10.000 bottles |
TASTING NOTES
This Sauvignon Blanc presents a pale straw-yellow color.
The rich and refined nose features citrus aromas such as pink grapefruit and
lime, white peach and pasture notes. The fermentation in oak barrels adds
some elegant notes of vanilla and white chocolate.
The palate is fresh, soft and clean, with fruity hints and a balanced acidity. It
has a great length.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
BARREL FERMENTED
Cabernet Franc
| Harvest Date |
22th of March 2022 |
| Varietal Composition |
100% Cabernet Franc. |
| Yield |
8.200 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Maceration: whole berries, four days in stainless
steel tanks at low temperature before fermentation,
with addition of enzymes and dry ice pellets. |
| Alcoholic Fermentation |
Alcoholic fermentation: the must is separated from
the solids and put to ferment in new oak barrels in
an air-conditioned cellar. |
| Malolactic Fermentation |
Malolactic fermentation done in barrels |
| Aging |
After the alcoholic fermentation the wine is kept in
new barrels for _ months. The barrels (American
30% - French 70%) have a special toast designed for
the exclusive use of Familia Schroeder winery. |
TECHNICAL INFORMATION
| Alcohol |
14,1% VOL |
| Total acidity |
5,51 G/L |
| Ph |
3,65 |
| Residual Sugar |
2,85 G/L |
| Annual Production |
10.000 bottles |
TASTING NOTES
The sight features a deep, very vivid red color.
The nose shows aromas of spices combined with ripe red fruits, such as plums and cherries. Its acidity is balanced, the fermentation in oak barrels provides a persistent structure in the mouth where delicate notes of spices, leather and dark chocolate appear, making it a complex and elegant wine.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Malbec
| Harvest Date |
March 19th, 2022. |
| Varietal Composition |
100% Malbec. |
| Yield |
8.300 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Maceration: crushed berries, three days at low
temperature before alcoholic fermentation. |
| Alcoholic Fermentation |
After maceration, the juice is separated from the solids
and put to ferment in new oak barrels. |
| Malolactic Fermentation |
Malolactic fermentation done in barrels. |
| Aging |
Once the alcoholic fermentation is completed the wine
was kept in the barrels for 6 months . The barrels
(American 50% - French 50%) have a special toast
designed for the exclusive use of Familia Schroeder
winery. |
TECHNICAL INFORMATION
| Alcohol |
14,5% VOL |
| Total acidity |
5,45 G/L |
| Ph |
3,61 |
| Residual Sugar |
2,26 G/L |
| Annual Production |
25.000 bottles |
TASTING NOTES
The sight features lively red purple tones.
The nose is plenty of floral aromas, like violets, combined with red fruit scents such as plums, blueberries and cherry. The fermentation in oak barrels brings vanilla, smoke, mocha and white chocolate notes, making the wine complex and elegant.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Pinot Noir
| Harvest Date |
February 20th, 2022. |
| Varietal Composition |
100% Pinot Noir. |
| Yield |
8.200 Kg./hectare. |
| Harvest |
Manual. Bunches kept at 8°C in cooling chamber until
manual selection in vibratory table. |
| Maceration |
Maceration: whole berries, four days in stainless steel
tanks at low temperature before fermentation, with
addition of enzymes and dry ice pellets. |
| Alcoholic Fermentation |
After maceration, the juice is separated from the solids
and put to ferment in new oak barrels. |
| Malolactic Fermentation |
Malolactic fermentation done in barrels |
| Aging |
Once the alcoholic fermentation is completed the wine
is kept in new barrels for 8 months. The barrels
(American 40% - French 60%) have a special toast
designed for the exclusive use of Familia Schroeder
winery. |
TECHNICAL INFORMATION
| Alcohol |
14.4% VOL |
| Total acidity |
5.67 G/L |
| Ph |
3.55 |
| Residual Sugar |
1.98 G/L |
| Annual Production |
20.000 bottles |
TASTING NOTES
The sight features very bright and lively red tones.
Red fruit aromas such as red currants, raspberries and strawberries are shown, together with some vanilla and cocoa notes due to the oak fermentation.
The mouthfeel is fruity, with sweet tannins and a bouncy acidity
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
FAMILIA SCHROEDER
Blend
| Harvest Date |
Cabernet Sauvignon, 1st week of April ; Malbec y
Merlot, 3rd week of March; Cabernet Franc: 4th
week of March. |
| Varietal Composition |
50% Cabernet Sauvignon, 25% Malbec,
20% Merlot, 5% Cabernet Franc |
| Yield |
7.000 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
The wine undergoes a maceration
post-fermentation during five days at low
temperatures with submerged cap. |
| Alcoholic Fermentation |
10 days at 25°C in stainless steel tanks with selected
yeasts. |
| Maceration |
The wine undergoes a maceration post-
fermentation during 10 days at low temperatures with submerged cap. |
| Malolactic Fermentation |
Malolactic fermentation induced with lactic bacteria
in new French oak casks. |
| Aging |
100% of this wine was aged 18 months in new French
oak barrels. |
TECHNICAL INFORMATION
| Alcohol |
14,5% VOL |
| Total acidity |
5,70 G/L |
| Ph |
3,61 |
| Residual Sugar |
1.98 G/L |
| Annual Production |
5.000 bottles |
TASTING NOTES
Red wine of medium ruby bright red color. It features a complex nose,
combining aromas of anise, mint and eucalyptus.
Its aging in French oak provided smooth smells of leather and chocolate.
On the palate it has a very good entry, with sweet, intense and well balanced.
Perfectly integrated fruit with wood, it is a wine elegant and at the same time
persistent.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Merlot
| Harvest Date |
Third week of March |
| Varietal Composition |
100% Merlot. |
| Yield |
6.800 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
The wine undergoes a maceration
post-fermentation during five days at low
temperatures with submerged cap. |
| Alcoholic Fermentation |
Alcoholic fermentation: 13 days at 25°C in
stainless steel tanks with selected yeasts. |
| Malolactic Fermentation |
Malolactic fermentation induced with lactic
bacteria in new French oak casks. |
| Aging |
100% of this wine was barrel aged 18 months in
new French oak. |
TECHNICAL INFORMATION
| Alcohol |
14,0% VOL |
| Total acidity |
5,60 G/L |
| Ph |
3,59 |
| Residual Sugar |
2,53 G/L |
| Annual Production |
6.100 bottles |
TASTING NOTES
Very intense bright red color. On the nose it is very fine, various red fruits and spices are perceived, accompanied by elegant notes of leather provided by the oak. On the palate it is very complex, pleasant tannins are appreciated, an acidity moderate and ripe fruit. It is a persistent wine with very good potential for guard.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Malbec
| Harvest Date |
Last week of March. |
| Varietal Composition |
100% Malbec. |
| Yield |
7.100 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
After the alcoholic fermentation, 12 days
maceration at room temperature and
submerged cup. |
| Alcoholic Fermentation |
12 days in stainless steel tanks with selected
yeasts, with soft pumping over and a couple of
délestage. |
| Malolactic Fermentation |
Malolactic fermentation induced with lactic
bacteria in new French oak casks. |
| Aging |
100% of this wine was barrel aged 18 months in
new French oak. |
TECHNICAL INFORMATION
| Alcohol |
14,5% VOL |
| Total acidity |
5,75 G/L |
| Ph |
3,66 |
| Residual Sugar |
2.23 G/L |
| Annual Production |
9.000 bottles |
TASTING NOTES
Red wine of deep red-violet color.
It features a complex nose. Ripe red fruits aromas gently combined with floral and spicy nuances. Delicate tobacco, coffee and chocolate tones were
developed during the long ageing in French oak barrels.
Sophisticated mouth-feel and remarkable elegance. The wine expands on the
palate letting the flavors linger persistently.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Pinot Noir
| Harvest Date |
Last week of February |
| Varietal Composition |
100% Pinot Noir |
| Yield |
6.800 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Cold maceration during 24 hours with addition
of dry ice and carbonic snow. |
| Alcoholic Fermentation |
13 days at 25oC in stainless steel tanks with
selected yeasts. |
| Malolactic Fermentation |
Malolactic fermentation induced with lactic
bacteria in new French oak casks. |
| Aging |
100% of this wine was aged 18 months in new
French oak barrels. |
TECHNICAL INFORMATION
| Alcohol |
14% VOL |
| Total acidity |
5,77 G/L |
| Ph |
3,53 |
| Residual Sugar |
2,18 G/L |
| Annual Production |
6.700 bottles |
TASTING NOTES
Red wine of medium ruby bright red color.
It features a complex nose. Ripe red fruits like dark cherries, raspberry and
plum with mineral notes combined with floral nuances. High concentration
due to low yield from selected plots. Only the best barrels of each year are
picked for this special wine. Limited production.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Pinot Noir - Malbec
| Harvest Date |
Pinot Noir end of February;
Malbec end of March. |
| Varietal Composition |
Pinot Noir 60%, Malbec 40% |
| Yield |
6.900 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Cold maceration for 24 hours in cooling
chambers and then 36 hours in stainless steel
tanks in reductive environment with dry ice. |
| Alcoholic Fermentation |
Alcoholic fermentation: thirteen days at 25oC in
stainless steel tanks with selected yeasts. |
| Malolactic Fermentation |
Malolactic fermentation in new French oak
barrels casks after blending. |
| Aging |
100% of this wine was barrel aged 18 months in
new French oak. |
TECHNICAL INFORMATION
| Alcohol |
14,5% VOL |
| Total acidity |
5,45 G/L |
| Ph |
3,65 |
| Residual Sugar |
1.84 G/L |
| Annual Production |
15.000 bottles |
TASTING NOTES
Red wine of deep bright red colour with some violet hints.
This blend features a complex nose. Ripe red fruits aromas such as plums,
sour berries and cassis, gently combined with floral and spicy nuances.
Delicate vanilla and chocolate tones were developed during the long aging in
French oak barrels.
Sophisticated mouth-feel and remarkable elegance. The wine expands on the
palate letting the flavors linger persistently.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Cabernet Sauvignon
| Harvest Date |
20 of April 2018 |
| Varietal Composition |
100% Cabernet Sauvignon |
| Yield |
7.500 Kg./hectare. |
| Harvest |
Manual. |
| Maceration |
Cold maceration for 4 days in cooling
chambers and then 36 hours in stainless steel
tanks in reductive environment with dry ice. |
| Alcoholic Fermentation |
Alcoholic fermentation: 17 days at 25°C in
stainless steel tanks with selected yeasts. |
| Malolactic Fermentation |
Malolactic fermentationfor 10 days at low
temperatures and with submerged hat. |
| Aging |
100% of this wine was barrel aged 18 months in
new French oak. |
TECHNICAL INFORMATION
| Alcohol |
14,5% VOL |
| Total acidity |
5,68 G/L |
| Ph |
3,65 |
| Residual Sugar |
1,80 G/L |
| Annual Production |
6.700 bottles |
TASTING NOTES
Very intense red color that denotes its maturity. On the nose it is complex,
combining aromas of ripe red fruit, pepper black, balsamic notes and spices.
Its aging in French oak provided smooth smells of tobacco, leather and
coffee.
On the palate it has a very good entry, with sweet, intense and well balanced.
Perfectly integrated fruit with wood, it is a wine elegant and at the same time
persistent.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
TARDÍO
PINOT NOIR TARDÍO
| Harvest Date |
First days of May. |
| Varietal Composition |
100 % Pinot Noir. |
| Yield |
4.000 Kg./hectare. |
| Harvest |
Manual and placed in bins (18 kg each). When
harvesting, the grape was dehydrated (as a raisin) and
concentrated. |
| Maceration |
Seven day maceration was done in order to extract
the tannins and glycerin by means of the natural
alcohol. Flower must was blended with pressed wine
and it was left to rest. |
| Winemaking |
Traditional process (must, seeds and skin). Enzymes
and bayanus yeasts were added for the alcoholic
fermentation, done in small opencast tanks at low
temperature for 15 days with submerged grape marc. |
| Aging |
In stainless steel tanks at low temperature for six
months. |
TECHNICAL INFORMATION
| Alcohol |
15.0% VOL |
| Total acidity |
6.95 G/L |
| Ph |
3,68 |
| Residual Sugar |
92 G/L |
| Annual Production |
6.000 bottles |
TASTING NOTES
The sight shows a typical soft red Pinot Noir color with orange hints characteristic of over-ripening. In the glass is a heavy wine that creates persistent tears.
To the nose, volatile and mineral aromas melt with some honey; ripen fruit,
mandarin liquor and pollen scents. It is very complex. Different sensations appear once in the glass.
Sweet and velvety mouthfeel. The natural acidity makes it fresh and persistent.
Balanced wine with wood notes and sweet tannins provided by the contact with the seeds.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Pinot Noir
| Harvest Date |
Last week of February. |
| Varietal Composition |
100% Pinot Noir. |
| Yield |
11.900 kg / hectare. |
| Harvest |
Manual. |
| Maceration |
Three days of maceration at low temperature
with CO2, 30% of whole berries. Final
three-day maceration after the alcoholic
fermentation. |
| Alcoholic Fermentation |
With selected enzymes and yeasts in stainless
steel tanks during 12 days. |
| Malolactic Fermentation |
Induced with bacteria in stainless steel tanks |
| Aging |
Kept on the lees in stainless steel tanks with
periodical stirring until final stabilization and
bottling. |
TECHNICAL INFORMATION
| Alcohol |
14,1% VOL |
| Total acidity |
5,45 G/L |
| Ph |
3,62 |
| Residual Sugar |
1,98 G/L |
| Annual Production |
7.000 boxes x 12 bottles |
TASTING NOTES
Light red with bright flashes.
Red fruit aromas like raspberry, gooseberry and strawberry in addition to fine notes of mushrooms and mineral reminiscence. Soft and fresh with elegant persistence.
Lic. Leonardo Puppato
WINEMAKER
Malbec
| Harvest Date |
Second week of March. |
| Varietal Composition |
100% Malbec. |
| Yield |
11,500 Kg. / hectare. |
| Harvest |
Manual. |
| Maceration |
Two days of maceration at low temperatures
with CO2. A second maceration is done after the
alcoholic fermentation, during three days with
submerged cap. |
| Alcoholic Fermentation |
Alcoholic fermentation with selected enzymes
and yeasts in stainless steel tanks during 12 days. |
| Malolactic Fermentation |
Spontaneous malolactic fermentation in
stainless steel tanks for 100% of the wine. |
| Aging |
Kept on the lees in stainless steel tanks with
periodical stirring until final stabilization and
bottling. |
TECHNICAL INFORMATION
| Alcohol |
13,5% VOL |
| Total acidity |
5,50 G/L |
| Ph |
3,58 |
| Residual Sugar |
1,84 G/L |
| Annual Production |
156.000 bottles |
TASTING NOTES
Alpataco Malbec has an inviting deep purplish red color with aromas of red fruits like cherries and plums. It has fresh and fruity flavors with well-defined varietal Malbec characters.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Chardonnay
| Harvest Date |
Last week of February. |
| Varietal Composition |
100% Chardonnay |
| Yield |
10.300 Kg./ hectare. |
| Harvest |
Manual. |
| Maceration |
Six hours of maceration in pneumatic press,
obtaining free-run juice with slow pressing. |
| Alcoholic Fermentation |
Alcoholic fermentation with selected enzymes
and yeasts at low temperatures in stainless steel
tanks. |
| Malolactic Fermentation |
Malolactic fermentation 40% of the wine. |
| Aging |
The wine was kept at low temperatures in
stainless steel tanks, keeping its lees in
suspension for 15 days until final stabilization
and blending. |
TECHNICAL INFORMATION
| Alcohol |
13,5% VOL |
| Total acidity |
6,60 G/L |
| Ph |
3,30 |
| Residual Sugar |
1,80 G/L |
| Annual Production |
1.506 botellas |
TASTING NOTES
Alpataco Chardonnay has a distinct greenish yellow color.
In the nose, citric and tropical fruit aromas.
In the mouth it is fruity and balanced, with a pleasant acidity.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Cabernet Sauvignon
| Harvest Date |
First week of April. |
| Varietal Composition |
100% Cabernet Sauvignon |
| Yield |
11.500 kg / hectare. |
| Harvest |
Manual. |
| Maceration |
Three days of maceration at low temperatures with
carbonic gas and pellets of dry ice. Second
maceration after fermentation, during seven days at
low temperatures with submerged cap. |
| Alcoholic Fermentation |
Alcoholic fermentation with selected enzymes and
yeasts in stainless steel tanks for 10 days at 27oC |
| Malolactic Fermentation |
Malolactic fermentation induced with lactic
bacterium in stainless steel tanks. |
| Aging |
Kept in stainless steel tanks on the lees for 5 months
with periodical stirring until final stabilization and
bottling. |
TECHNICAL INFORMATION
| Alcohol |
13,5% VOL |
| Total acidity |
5,40 G/L |
| Ph |
3,61 |
| Residual Sugar |
2,98 G/L |
| Annual Production |
|
TASTING NOTES
Alpataco Cabernet Sauvignon features an intense bright red color. Its aromas are complex, with a combination of red fruits, black pepper and spices. It is structured, fresh and fruity, with well-defined characteristics.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
