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Vinevard
El Mirador, Rivadavia, 650 masl / 2132 ft.
Type of Soil
Clay, rocky soil.
Vinification
Wild yeast, max. temp. 26°C for 15 days, with 25 days of maceration.
Aging
12 months in foudre.
Alcohol: 13.5% vol
Acidity / pH: 6 / 3.03
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report 2019
Dry weather (precipitations 20-60% lower than usual), small berries and slightly lower vields: cooler temperatures overall. The 2019 harvest happened about 1-3 weeks earlier than usual, and the grapes were in pristine condition with not a drop of botrytis or downy mildew.
Vineyard
La Esperanza, San Martín, 650 masl / 2132 ft.
Type of Soil
Sandy soil.
Vinification
Wild yeast, max. temp. 28°C / 82°F for 15 days, with 25 davs of maceration.
Aging
12 months in foudre.
Alcohol: 13.5 % vol
Aciditv / oH. 5.9 / 3.3
Partner and Winemaker: Aleiandro Vigil – Bodega Aleanna
Harvest Report 2019
Dry weather (precipitations 20-60% lower than usual), small berries and slightly lower vields; cooler temperatures overall. The 2019 harvest happened about 1-3 weeks earlier than usual, and the grapes were in pristine condition with not a drop of botrvtis or downy mildew.
Vineyard
El Mirador, Rivadavia, 650 masl / 2132 ft.
Type of Soil
Sand, deep clay.
Vinification
Wild yeast, max. temp. 28°C / 82°F for 15 days, with 25 days of maceration.
Aging
12 months in foudre.
Alcohol: 13.5 % vol
Acidity / pH: 6 /3.03
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report 2019
Dry weather (precipitations 20-60% lower than usual), small berries and slightly lower vields; cooler temperatures overall. The 2019 harvest happened about 1-3 weeks earlier than usual, and the grapes were in pristine condition with not a drop of botrytis or downy mildew.
Vineyard
El Barranco, Junin, 650 masl / 2132 ft.
Type of Soil
Sand and river stones.
Vinification
Wild yeast, max. temp. 28°C / 82°F for 15 days, with 25 days of maceration.
Aging
12 months in foudre.
Alcohol: 13.5% vol
Acidity / pH: 6 / 3.03
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Harvest Report 2019
Dr weather (precipitations 20-60% lower than usual), small berries and slightly lower yields; cooler temperatures overall. The 2019 harvest happened about 1-3 weeks earlier than usual, and the grapes were in pristine condition with not a drop of botrytis or downy mildew.
Vineyard
Syrah: Gualtallary, Tupungato, 1470 masl / 4822 ft
Viognier: Gualtallary, Tupungato, 1400 mas/ 4593 ft.
Type of Soil
Syrah: Calcareous.
Viognier: Deep-calcareous, rocky soil.
Fermentation: Wild yeast, max. temp. 28°C / 82°F for 15 days, with 20 days of maceration
Aging
16 months in 100-year-old foudre.
Alcohol: 13.5 % vol
Acidity / pH: 6.1 /3.03
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Harvest Report 2019
The summer of 2019 started with warmer than usual temperatures and then cooled off in February. Decreased snow in the winter months resulted in water shortages which led to overall yields being down 20-30%. The lack of summer rains resulted in perfectly healthy grapes. Winemakers can’t remember an earlier harvest vear. The cool climate areas at extreme high altitude in the Uco Valley are yielding beautifully concentrated wines with intense aromatics, optimal texture and structure, and high acidity (healthy levels of malic acid). Head winemaker Alejandro Vigil calls it one of the best vintages of the last 10 years.
Vineyard
Agrelo, Luján de Cuyo, 930 masl / 3051 ft. High density vineyard (10.000 plants per hectare).
Type of Soil
Clay
Vinification
Pressed and fermented in oak barrels. 10% new, 90% used.
Wild yeast.
Aging
15 months in French oak, 35% under veil. 250 It barrels.
Alcohol: 13.5% vol
Acidity / pH: 6.2 / 3.05
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report 2019
In general, the 2021 harvest year was cool and with slightly increased rains. We had an average ol 15-20% less degree-days than in 2020, and the weather overall was a bit cooler than average. The yields for white varieties were low due to the October frost.
Vineyard
Gualtallary, Tupungato, 1470 masl / 4822 ft
Type of Soil
Deep-calcareous, rocky soil.
Vinification
Wild yeast, max. temp. 29°C / 84°F for 20 days, with 30 days of maceration.
Aging
15 months in 100-year-old foudre.
Alcohol: 13.5% vol
Acidity / pH: 6.1 / 3.02
Winemaker: Alejandro Vigil
Harvest Report 2019
The summer of 2019 started with warmer than usual temperatures and then cooled off in February. Decreased snow in the winter months resulted in water shortages which led to overall yields being down 20-30%. The lack of summer rains resulted in perfectly healthy grapes. Winemakers can’t remember an earlier harvest vear. The cool climate areas at extreme high altitude in the Uco Valley are yielding beautifully concentrated wines with intense aromatics, optimal texture and structure, and high acidity (healthy levels of malic acid). Head winemaker Alejandro Vigil calls it one of the best vintages of the last 10 years.
Vineyard Ugarteche
Type of Soil
Clay
Vinification
In concrete pools. Wild yeast, max. temp. 18°C / 64°F for 40 days.
Aging
No oak. Unfiltered.
Alcohol: 12.5% vol Acidity / pH: 6 / 3.21
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Vineyard
Gualtallary, Tupungato, 1470 masl / 4822 ft.
Type of Soil
Deep-calcareous, rocky soil.
Vinification
In French oak barrels of 500 It. 35% new. Wild yeast, max. temp. 18°C / 64°F for 40 days.
Aging
12 months in French oak, under veil. 500 It barrels
Alcohol: 13.5% vol
Acidity / pH: 7.7 / 3.05
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report 2019
In general, the 2021 harvest year was cool and with slightly increased rains. We had an average of 15-20% less degree-days than in 2020, and the weather overall was a bit cooler than average. The yields for white varieties were low due to the October frost.
Vineyard
Gualtallary, Tupungato. Altitude: 4,822 ft (1470 m) elevation.
Type of Soil
Deep-calcareous, rocky soil.
Vinification
Wild yeast, max. temperature 28°C / 82°F for 22 days, with 28 days of maceration. 5 different harvest times (5 weeks between the first and the last one).
Aging
15 months in 100-year-old foudre.
Alcohol: 13.5% vol
Acidity / pH: 6.1 / 3.03
Partner and Winemaker: Alejandro Vigil
Harvest Report 2019
The summer of 2019 started with warmer than usual temperatures and then cooled off in February. Decreased snow in the winter months resulted in water shortages which led to overall yields being down 20-30%. The lack of summer rains resulted in perfectly healthy grapes. Winemakers can’t remember an earlier harvest vear. The cool climate areas at extreme high altitude in the Uco Valley are yielding beautifully concentrated wines with intense aromatics, optimal texture and structure, and high acidity (healthy levels of malic acid). Head winemaker Alejandro Vigil calls it one of the best vintages of the last 10 years.
Vineyard
Bonarda: El Mirador, Rivadavia, 650 masl / 2132 ft
Cabernet Franc: Gualtallary, Tupungato, 1470 masl / 4822 ft
Type of Soil
Bonarda: Sandy.
Cabernet Franc: Deep-calcareous, rocky soil.
Vinification
Wild yeast, max. temp. 28°C / 82°F for 15 days, with 25 days of maceration. French oak barrels, 2nd and 3rd use.
Aging
15 months in 100-year-old foudre.
Alcohol: 13.5 % vol
Acidity / pH: 5.8 / 3.03
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Harvest Report 2019
The summer of 2019 started with warmer than usual temperatures and then cooled off in February. Decreased snow in the winter months resulted in water shortages which led to overall yields being down 20-30%. The lack of summer rains resulted in perfectly healthy grapes.
Vineyard
Gualtallary, Tupungato. Altitude: 5,250 ft (1600 m).
Type of Soil
Calcareous and rocky soil.
Vinification
Fermentation in clay amphoras for 10 days. Wild yeast.
Aging
18 months in French oak with veil. 500 lt barrels.
Alcohol: 12.5% vol
Acidity / pH: 8.4 / 3.20 Winemaker: Alejandro Vigil
Harvest Report 2019
Dry weather (precipitations 20-60% lower than usual), small berries and slightly lower yields; cooler temperatures overall. The 2019 harvest happened about 1-3 weeks earlier than usual, and the grapes were in pristine condition with not a drop of botrytis or downy mildew.
Vineyard
Gualtallary, Tupungato. Altitude: 4,822 ft (1470 m) elevation. High density vineyard (10.000 plants per hectare).
Type of Soil
Cabernet Franc: Calcareous, rocky soil.
Malbec: Calcareous, deep-calcareous, rocky soil.
Vinification
Fermentation in barrel, average temperature: 23°C / 73.4°F. Cold maceration for 4 days. Average maceration 26 days. 40% whole bunch. French oak barrels and and 3rd use. Five different harvest times (1.5 months between the first and the last).
Aging
15 months in 100-year-old foudre.
Alcohol: 13.5% vol
Acidity / pH: 7.0 / 3.05
Winemaker: Alejandro Vigil
Harvest Report 2019
Dry weather (precipitations 20-60% lower than usual), small berries and slightly lower yields; cooler temperatures overall. The 2019 harvest happened about 1-3 weeks earlier than usual, and the grapes were in pristine condition with not a drop of botrytis or downy mildew.
Vineyard
Los Chacayes, Tunuyán. 1.100 masl / 3.608 ft
High density vineyard (7.000 plants per hectare).
Type of Soil
Alluvial with limestone.
Vinification
Fermentation in barrel, average temperature: 25°C / 72°F. Cold maceration for 5 days. Average macera-tion 26 days. 40% whole bunch. French oak barrels 2nd and 3rd use. 5 different harvest times (1,5 months between the first and the last one).
Aging
15 months in 100-year-old foudre.
Alcohol: 13.5% vol
Acidity / pH: 6.4 / 3.05
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Harvest Report 2019
A warm April at the beginning of Autumn guaranteed a healthy harvest of our cool climate Malbec and Cabernet Sauvignon from the highest altitude areas. A high skin/juice ratio that resulted from the small berry size, made for highly concentrated wines with great color. Acidities ran higher than usual due to the cool climate. We expect the 2019 wines to be approachable when young, but also able to age.
Vineyard
Malbec, Cabernet Franc, Cabernet Sauvignon and Merlot: Gualtallary, Tupungato, 1470 masl / 4,822 ft – High density vineyard.
Type of Soil
Malbec: Sandy Loam, with limestone base, rocky soil.
Cabernet Franc: Calcareous, rocky soil
Petit Verdot: Sandy
Cabernet sauvignon: Deep sandy soil.
Vinification
Fermentation in barrel, average temperature: 22°C. Cold maceration for 5 days. Average maceration 23 days. 30% whole bunch. French oak barrels 2nd and 3rd use. 5 different harvest times (1,5 month between the first and the last one).
Aging
15 months in 100-year-old foudre.
Alcohol: 13.5% vol
Acidity / pH: 6.4 / 3.05
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Vineyard
El Cepillo, San Carlos, 1.300 masl / 4,265 ft
High density vineyard (8.000 plants per hectare).
Type of Soil
Colluvial with marine limestone on the bottom.
Vinification
Fermentation in barrel, average temperature: 26°C (71.6° F). Cold maceration for 5 days. Average maceration 23 days. 30% whole bunch.
French oak barrels 2nd and 3rd use. 5 different harvest times (1,5 month between the first and the last one).
Aging
15 months in 100-year-old foudre.
Alcohol: 13.5% vol
Acidity / pH: 6.53 / 3.30
Partner y Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report 2019
We call this harvest «el Año Mendocino.» the Mendoza year. After a small, cool vintage in 2017, which we refer to as «El Año Bordelés» (the Bordeaux Year) and a small, very cool and rainy 2016: «el Año Bourguignon» (the Burgundian year), we finally got a vintage that is classically Mendozan: dry, cool, sunny and with moderate yields in every region from the lowest to the highest altitudes.
Vineyard
Agrelo, Luján de Cuyo.
Altitude
930 masl / 3.051 ft High density vineyard (10.000 plants per hectare).
Type of Soil
Clay.
Vinification
Fermentation in barrel, average temperature: 23°C 172°F. Cold maceration for 3 days. Average maceration 10 days. 20% whole bunch. French oak barrels 2nd and 3rd use. 5 different harvest times (1,5 months between the first and the last one).
Aging
15 months in 100-year-old foudre.
Alcohol: 13.5% vol
Acidity / pH: 6.3 / 3.05
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report 2019
We call this harvest «el Año Mendocino.» the Mendoza year. After a small, cool vintage in 2017, which we refer to as «El Año Bordelés» (the Bordeaux Year) and a small, very cool and rainy 2016: «el Año Bourguignon» (the Burgundian year). we finally got a vintage that is classically Mendozan: dry, cool, sunny and with moderate yields in every region from the lowest to the highest altitudes.
