Fabre Montmayou

Varietal/Blend: Torrontes

Vineyard Area: From vines in the Uco Valley growing area south of Luján de Cuyo planted on more extreme terrain with more growing extreme conditions — yields are limited to a maximum of 70 hL/ha.

Soil: Stony, alluvial soils

Elevation: 3300 feet

Vinification: Manual harvest. Skin maceration takes place for 8 hours, then fermentation is carried out in stainless steel tanks with selected yeast at a controlled temperature of 14-16°C.

Maturation: Stainless steel

Varietal/Blend: Cabernet Franc

Vineyard Area: From plantings in the growing area of Luján de Cuyo — vines are an average of 20 years old and yields are limited to 45 hL/ha

Soil: Alluvial soils consisting of sandy topsoils over stones and clay.

Elevation: 3800 feet

Vinification: Manual harvest Cold maceration carried out at 10ºC – 12ºC for 5 days prior to fermentation which is carried out at a controlled temperature of 26 – 28°C. 4 pump-overs per day and a long maceration period of 20 days at 25°C.

Maturation: 60% of the wine is aged in French oak for 12 months.

Varietal/Blend: Cabernet Sauvignon

Vineyard Area: From plantings in Perdriel on the southern end of the Luján de Cuyo growing area — yields are limited to 45 hL/ha.

Soil: Alluvial soils consisting of thin, sandy topsoils with rounded stones and clay.

Elevation: 3100 feet

Vinification: Cold maceration carried out at 8ºC for 5 days prior to fermentation which is carried out at a controlled temperature of 26-28°C. 4 pump-overs per day and a long maceration period of 20-25 days.

Maturation: 60% of the wine is aged in French oak for 12 months.

Varietal/Blend: Malbec

Vineyard Area: From younger plantings around the winery in the Vistalba growing area of Luján de Cuyo —yields are limited to 45hL/ha.

Soil: Alluvial soils consisting of sandy topsoils over stone and clay.

Elevation: 3800 feet

Vinification: Manual harvest. Cold maceration is carried out at 10ºC – 12ºC for 5 days prior to fermentation which is carried out at a controlled temperature of 28°C. Four pump-overs per day and a long maceration period of 25 days.

Maturation: 60% of the wine is aged in French oak for 12 months.

Varietal/Blend: Malbec

Vineyard Area: From 50+-year-old vines around the winery in the Vistalba growing area of Luján de Cuyo —yields are limited to 35hL/ha.

Soil: Alluvial soils consisting of sandy topsoils over stone and clay.

Elevation: 3800 feet

Vinification: Manual harvest in small 20 kg bins. Selection of bunches and then again of only pristine grapes. Cold maceration is carried out at 10ºC – 12ºC for 5 days prior to fermentation which is carried out at a controlled temperature of 28°C. Four pump-overs per day and a long maceration period of 25 days.

Maturation: Exclusively in French oak barrels for 12 months. Followed by 12 months in bottle before release.

Varietal/Blend: Cabernet Sauvignon

Vineyard Area: From plantings in Alto Valle within the the growing area of Rio Negro of Patagonia — vines are 30 years old and yields are limited to 45 hL/ha.

Soil: Clay and sandy loam soils with gravel

Elevation: 720 feet

Vinification: Manual harvest. Cold maceration is carried out at 10°C-12°C for 5 days prior to fermentation which takes place at a controlled temperature of 26°C. 4 pump-overs per day and a long maceration period of 28 – 30 days.

Maturation: 60% of the wine is aged in French oak for 12 months.

Varietal/Blend: Malbec

Vineyard Area: From plantings in Alto Valle within the the growing area of Rio Negro of Patagonia — vines are 30 years old on average and yields are limited to 45 hL/ha.

Soil: Clay and sandy loam soils with gravel

Elevation: 720 feet

Vinification: Manual harvest. Cold maceration is carried out at 10°C-12°C for 5 days prior to fermentation which takes place at a controlled temperature of 26°C. 4 pump-overs per day and a long maceration period of 28 – 30 days.

Maturation: 60% of the wine is aged in French oak for 12 months.

Varietal/Blend: Malbec

Vineyard Area: From younger vines in Luján de Cuyo

Soil: Alluvial soils consisting of sandy topsoils over stone and clay.

Elevation: 3800 feet

Vinification: Manual harvest. Cold maceration is carried out at 10ºC – 12ºC for 5 days prior to fermentation which is carried out at a controlled temperature of 28°C. Four pump-overs per day during a three-week maceration period.

Maturation: Aged in stainless steel tanks