| Alcohol: 14%
Acidity: 5.62 g/L
ph: 3.62:
Grape Varietals: 95% Malbec 5% Merlot
Fermentation: All grapes are destemmed by hand into small 2,000 liter cement vats. The grapes are cold soaked for 7 days before indigenous fermentation. The alcoholic fermentation lasted 2 weeks, using the “pigeage” or “plunging” method to extract the color and tannins. After fermentation, the wine is decanted by gravity into 30% new French oak barrels. The remaining 60% goes into second use barrels for 8 months. Normally J.Alberto stays up to 11 months in wood, but in 2008 they found the wine perfect at 8 months. The Malo Lactic also occurred naturally in the same barrels for about 1.5 months. The wine is racked and blended the 11th and 12th of December 2007, which are fruit days in the biodynamic calendar. The wine is then bottled unfiltered the 16th, 17th and 18th of December 2007 which are flower days in the calendar.
Vineyard Characteristics: The Rio Negro valley is a 310 mile long ex-glacier situated 250 yards above sea level. In 1828, the British colonies, having observed the large amounts of water flowing in the river, created channels which would irrigate the valley and formed an oasis in the middle of the desert. The climate is dry and distinctive of all 4 seasons. There is a lot of sunlight and during maturation season, there are distinct ranges between daytime and nighttime temperatures.
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