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Huarpe Agrelo Terroir
huarpe-agrelo GRAPE VARIETIES: Malbec (80%), Cabernet Sauvignon (20%).

SOURCE: Huarpe’s vineyards in Agrelo, Luján de Cuyo, Mendoza. Altitude: 3,215 feet above sea level. Harvest: hand-picked during the second week of April.

WINEMAKING PROCESS: Controlled fermentation in stainless steel tanks at temperatures below 25 °C, post-fermentative maceration and malolactic fermentation. Unfiltered and unfined. Aged in new French oak barrels during fourteen months.

TASTING NOTES: Color: deep garnet. | Nose: black and red cherries, black pepper with a hint of chocolate. | Palate: full-bodied with balanced acidity and tannins with a prolonged finish. | Food Pairing: red meat and other hearty dishes. | Serving Temperature: 17 °C.

TECHNICAL INFORMATION: Alcohol: 14.1% | Total Acid: 5.1 g/l tartaric acid equivalent | pH: 3.8 | Sugar Content: 2.9 g/l.




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Huarpe Uco Valley Terroir
huarpe-uco GRAPE VARIETIES: Bonarda (65%), Petit Verdot (35%).

SOURCE: Third party vineyards under Huarpe’s quality control in Vistaflores, Tunuyán (Uco Valley), Mendoza. Altitude: 3,950 feet above sea level. Harvest: hand-picked in April.

WINEMAKING PROCESS: Controlled fermentation in stainless steel tanks at temperatures below 25 °C, post-fermentative maceration and malolactic fermentation. Unfiltered and unfined. Aged in new French oak barrels during fourteen months.

TASTING NOTES: Color: deep red with violet hues. | Nose: ripe black fruit such as blueberries and blackberries. Floral notes. | Palate: the freshness and delicacy of Bonarda are sustained by the structure of Petit Verdot | Food Pairing: red and game meats. | Serving Temperature: 16 °C.

TECHNICAL INFORMATION: Alcohol: 14.3% | Total Acid: 4.9 g/l tartaric acid equivalent | pH: 3.6 | Sugar Content: 2.9 g/l





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Huarpe Maipú Terroir
huarpe-maipu GRAPE VARIETIES: Cabernet Sauvignon (70%), Merlot (30%).

SOURCE:
 Third party vineyards under Huarpe’s quality control in Barrancas, Maipú, Mendoza. Altitude: 2,500 feet above sea level. Harvest: hand-picked in April.

WINEMAKING PROCESS: Controlled fermentation in stainless steel tanks at temperatures below 25 °C, post-fermentative maceration and malolactic fermentation. Unfiltered and unfined. Aged in new French oak barrels during fourteen months.

TASTING NOTES: Color: intense red with purple hues | Nose: cassis, black cherries, black pepper with hints of chocolate and tobacco. | Palate: full body, elegant tannins and a prolonged finish. | Food Pairing: red and game meats. | Serving Temperature: 16 °C.

TECHNICAL INFORMATION: Alcohol: 14.2% | Total Acid: 5.3 g/l tartaric acid equivalent | pH: 3.68 | Sugar Content: 2.7 g/l




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Guayquil
guayquil In this assemblage we strive to reveal the best of each of its five components: Malbec’s aromatic intensity, Cabernet Sauvignon’s structure, Petit Verdot’s complexity, Bonarda’s freshness and Tannat’s deep color.

GRAPE VARIETIES: Malbec (45%), Cabernet Sauvignon (30%), Petit Verdot (15%), Bonarda (5%) and Tannat (5%).

SOURCE: Three vineyards in the districts of Barrancas/Maipú, Agrelo/Luján de Cuyo and San José/Tupungato in Mendoza. Altitude: between 2,560 and 3,940 feet above sea level. Yield per hectare: between 4.5 and 5.5 tons. Handpicked in 33 pound boxes between March and April.

WINEMAKING PROCESS: Grape cluster and berry selection. Pre-fermentative maceration at 5 °C. Fermentation in 50 hl stainless steel tanks at temperatures below 25 °C. Aged in new French oak barrels during 24 months. Malolactic fermentation. Unfiltered and unfined. Bottled in December 2006. Total production: 600 cases of 12 bottles.

TECHNICAL INFORMATION: Alcohol: 14.9 % vol | Total Acid: 5.4 g/l tartaric acid equivalent | pH: 3.6 | Sugar Content: 3 g/l.



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Zamia
zamia GRAPE VARIETIES: 50% Chardonnay, 50% Pinot Noir.

SOURCE: Huarpe’s vineyards in Agrelo, Luján de Cuyo, Mendoza. Altitude: 3,215 feet above sea level. Harvest: hand-picked in 33 pound boxes during the second week of February.

WINEMAKING PROCESS: Protective pressing by steps. Controlled fermentation in stainless steel tanks at temperatures below 15 °C. Aged in French and American oak for six months. Base wine bottled with adding of “tirage liqueur", second fermentation in the bottle, 12 months of contact with the lees. Cold disgorgement and adding of expedition liqueur.

TASTING NOTES: Color: yellow with golden glints. Fine and persistent "perlage" with an elegant crown formation. | Nose: fresh with hints of white fruits and a delicate touch of spice and toast. | Palate: balanced body, acidity and creaminess with bubbles that envelop the palate. | Serving temperature: 7 °C.

TECHNICAL INFORMATION: Alcohol: 12.8% | Total Acid: 6.8 g/l tartaric acid equivalent | pH: 3.4 | Sugar Content: 7.0 g/l



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Technical Sheet Bottle Shot Label