Variety: 100% Viognier
Appellation: Patagonia Argentina
Enologist: Sebastian Cavagnaro
Enological Advisor: Paul Hobbs
To the eye: soft, pale yellow with occasional glimpses of emerald green when held to the light.
Nose: a bouquet of fruit and harvest vegetables pair with field herbs, pear and peach while still making room for trademark notes of caramel.
Palate: easy to drink, pleasantly sweet with an acidity that provides nerve and freshness.
Vineyard orientation: North to South
Soil description: sandy, deep, with variable content of stones
Training system: double-sided cordon trellis training
Irrigation system: drip
Yield: 40 qq per hectare
Climate: continental, arid, ranging from moderate to cool
Thermal amplitude: 18°C
Average annual rainfall: 180 mm
Pruning was conducted in July, leaving shoots with two buds 12 cm apart per plant. Shoot thinning was performed early, when shoots were 20 cm long. Two grape clusters were left per shoot, removing any entangled clusters. Fruit thinning and de-leafing were performed immediately after fruit formation (bunches begin to hang) and then again 30 days before harvest. De-leafing was performed on the east side of the canopy only, at cluster height.
Grapes come to the winery within one hour of harvested. Grape clusters are selected and whole clusters are sent to the pneumatic press. Oxidative handling is used for winemaking.
Pressed must is placed in stainless steel tanks where, after separation of lees, fermentation starts. Aged for 3 months in French oak.
Alcohol: 10% | total acidity: 9.4 g/l | residual sugar: 125 g/l | pH: 3.2