SELECT YOUR PROVINCE AND YOU WILL SEE THE PURCHASE OPTION.
FOR SHOPPING FROM ABROAD EXPORT@VINOSDEPOTRERO.COM

SELECT YOUR PROVINCE AND YOU WILL SEE THE PURCHASE OPTION.
FOR SHOPPING FROM ABROAD EXPORT@VINOSDEPOTRERO.COM

HARVEST DATE: March 2017
DENOMINATION OF ORIGIN: GUALTALLARY.
COLOR: White
GRAPE TYPE: Chardonnay
The greatest expression of the new way of whites of Argentina. This Chardonnay from Gualtallary combines fruit purity with mineral notes from the terroir. A wine which though fresh and easy to drink is honest and complex.
VINEYARD CHARACTERISTICS:
Vineyard with sandy loam soils, with good drainage and presence of stones in depth. Strong eastern slope and northern exposure which ensures a good insolation and health for grapes.High trellis system, average production between 7.000 and 8.000 kilos per hectare. Manual harvest.
VINIFICATION:
10%% of the wine is fermented in used French barrels.The rest, in stainless steel tanks. Fermentation is started by indigenous yeasts and then continued by the inoculation of selected cultured yeasts.
AGING: 20% was aged six months in French oak barrels.
HARVEST DATE: March 2017
DENOMINATION OF ORIGIN: GUALTALLARY.
COLOR: White
GRAPE TYPE: Chardonnay
The greatest expression of the new way of whites of Argentina. This Chardonnay from Gualtallary combines fruit purity with mineral notes from the terroir. A wine which though fresh and easy to drink is honest and complex.
VINEYARD CHARACTERISTICS:
Vineyard with sandy loam soils, with good drainage and presence of stones in depth. Strong eastern slope and northern exposure which ensures a good insolation and health for grapes.High trellis system, average production between 7.000 and 8.000 kilos per hectare. Manual harvest.
VINIFICATION:
10%% of the wine is fermented in used French barrels.The rest, in stainless steel tanks. Fermentation is started by indigenous yeasts and then continued by the inoculation of selected cultured yeasts.
AGING: 20% was aged six months in French oak barrels.
HARVEST DATE: March 2016
DENOMINATION OF ORIGIN: GUALTALLARY.
COLOR: Red
WINE TYPE: Still.
GRAPE TYPE: Malbec
PH/ACIDITY LEVEL: 14,00%
PH/ACIDITY LEVEL:  3,6
RESIDUAL SUGAR CONTENT: 1,4
The greatest expression of the Malbec from Gualtallary, which combines fruit purity with the floral and mineral notes from the terroir. A wine which though fresh and easy to drink is honest and complex. A difficult vintage which in the end rendered outstanding results due to the unexpected lower yield.
VINEYARD CHARACTERISTICS:
Vineyard planted in 2008.
Essentially calcareous soils.
VINIFICATION:
Traditional, in concrete vats/ eggs at approximately 30 °C.
Cold maceration for five days. Fermentation is started by indigenous yeasts and then continued by the inoculation of selected cultured yeasts (15 g/Hl). Extraction practices are decided with a view to obtaining well-structured wines.
AGING:6 months in once- and twice-used oak barrels.
HARVEST DATE: March 2016
DENOMINATION OF ORIGIN: GUALTALLARY.
COLOR: Red
WINE TYPE: Still.
GRAPE TYPE: Malbec
PH/ACIDITY LEVEL: 14,00%
PH/ACIDITY LEVEL:  3,6
RESIDUAL SUGAR CONTENT: 1,4
The greatest expression of the Malbec from Gualtallary, which combines fruit purity with the floral and mineral notes from the terroir. A wine which though fresh and easy to drink is honest and complex. A difficult vintage which in the end rendered outstanding results due to the unexpected lower yield.
VINEYARD CHARACTERISTICS:
Vineyard planted in 2008.
Essentially calcareous soils.
VINIFICATION:
Traditional, in concrete vats/ eggs at approximately 30 °C. Cold maceration for five days. Fermentation is started by indigenous yeasts and then continued by the inoculation of selected cultured yeasts (15 g/Hl). Extraction practices are decided with a view to obtaining well-structured wines.
AGING:6 months in once- and twice-used oak barrels.
HARVEST DATE: March 2016
DENOMINATION OF ORIGEN: GUALTALLARY.
COLOR: Red
WINE TYPE: Still.
GRAPE TYPE: Malbec
ALCOHOL LEVEL: 14,00%
PH/ACIDITY LEVEL: 3,5
RESIDUAL SUGAR CONTENT: 1,3
The difference with respect with Malbec de Potrero basically lies in the quality of the must, which spends more time in contact with the oak. However, the fruit character and the terroir continue to play a key role.
VINEYARD CHARACTERISTICS:
Vineyard planted in 2008.
Essentially calcareous soils.
VINIFICATION:
Traditional, in concrete vats/ eggs at approximately 30 °C.
Cold maceration for five days. Fermentation is started by indigenous yeasts and then continued by the inoculation of selected cultured yeasts (15 g/Hl). Extraction practices are decided with a view to obtaining well-structured wines.
AGING:  12 months in once- and twice-used oak barrels.
HARVEST DATE: March 2016
DENOMINATION OF ORIGEN: GUALTALLARY.
COLOR: Red
WINE TYPE: Still.
GRAPE TYPE: Malbec
ALCOHOL LEVEL: 14,00%
PH/ACIDITY LEVEL: 3,5
RESIDUAL SUGAR CONTENT: 1,3
The difference with respect with Malbec de Potrero basically lies in the quality of the must, which spends more time in contact with the oak. However, the fruit character and the terroir continue to play a key role.
VINEYARD CHARACTERISTICS:
Vineyard planted in 2008.
Essentially calcareous soils.
VINIFICATION:
Traditional, in concrete vats/ eggs at approximately 30 °C. Cold maceration for five days. Fermentation is started by indigenous yeasts and then continued by the inoculation of selected cultured yeasts (15 g/Hl). Extraction practices are decided with a view to obtaining well-structured wines.
AGING:  12 months in once- and twice-used oak barrels.
HARVEST DATE :March  2015
DENOMINATION OF ORIGEN: GUALTALLARY.
COLOR: Red
WINE TYPE: Still
GRAPE TYPE: Malbec
ALCOHOL LEVEL: 14,10%
PH/ACIDITY LEVEL:  3,7
RESIDUAL SUGAR CONTENT:1,6

This Malbec displays great purity, elegance, complexity and terroir, all at once. Easier said than done.

VINEYARD CHARACTERISTICS:
Vineyard planted in 2008.
Essentially calcareous soils.

VINIFICATION:
Traditional, in concrete vats/ eggs at approximately 30 °C.
Cold maceration for five days. Fermentation is started by indigenous yeasts and then continued
by the inoculation of selected cultured yeasts (15 g/Hl). Extraction practices are decided with a view to obtaining well-structured wines.

AGING: 12 months in once- and twice-used oak barrels.

HARVEST DATE :March  2015
DENOMINATION OF ORIGEN: GUALTALLARY.
COLOR: Red
WINE TYPE: Still
GRAPE TYPE: Malbec
ALCOHOL LEVEL: 14,10%
PH/ACIDITY LEVEL:  3,7
RESIDUAL SUGAR CONTENT:1,6

This Malbec displays great purity, elegance, complexity and terroir, all at once. Easier said than done.

VINEYARD CHARACTERISTICS:
Vineyard planted in 2008.
Essentially calcareous soils.

VINIFICATION:
Traditional, in concrete vats/ eggs at approximately 30 °C.
Cold maceration for five days. Fermentation is started by indigenous yeasts and then continued by the inoculation of selected cultured yeasts (15 g/Hl). Extraction practices are decided with a view to obtaining well-structured wines.

AGING: 12 months in once- and twice-used oak barrels.

HARVEST TIME: MARZO / ABRIL de 2014
DENOMINATION OF ORIGEN: GUALTALLARY.
COLOR: BLEND
WINE TYPE: Still.
GRAPE TYPES: 60% Malbec 20% Cabernet Franc 20 % Syrah
ALCOHOL LEVEL: 14,10%
PH/ACIDITY LEVEL:  3,5
RESIDUAL SUGAR CONTENT: 1,3
Our mission is to make a superb, high-quality wine, which mirrors the potential of Uco Valley and Gualatallary as unique terroirs. Great aromatic power and depth, mouth-filling though fresh and mineral.
VINEYARD CHARACTERISTICS:
Vineyard planted in 2008.
Essentially calcareous soils.
VINIFICATION:
100 % micro-vinified in 500-litre containers; spontaneous fermentation at winery temperature. Long maceration.
Extraction practices involve pisonage and délestage during the post- fermentation maceration.
AGING: 18 months in once- and twice-used oak barrels.
HARVEST TIME: MARZO / ABRIL de 2014
DENOMINATION OF ORIGEN: GUALTALLARY.
COLOR: BLEND
WINE TYPE: Still.
GRAPE TYPES: 60% Malbec 20% Cabernet Franc 20 % Syrah
ALCOHOL LEVEL: 14,10%
PH/ACIDITY LEVEL:  3,5
RESIDUAL SUGAR CONTENT: 1,3
Our mission is to make a superb, high-quality wine, which mirrors the potential of Uco Valley and Gualatallary as unique terroirs. Great aromatic power and depth, mouth-filling though fresh and mineral.
VINEYARD CHARACTERISTICS:
Vineyard planted in 2008.
Essentially calcareous soils.
VINIFICATION:
100 % micro-vinified in 500-litre containers; spontaneous fermentation at winery temperature. Long maceration. Extraction practices involve pisonage and délestage during the post- fermentation maceration.
AGING: 18 months in once- and twice-used oak barrels.