Alta-Yarí
Appellation: Gualtallary, Uco Valley
Proprietor: Hervé & Diane Fabre
First Vintage: 2018
Farming Practice : Sustainable
Wines:
Varietal/Blend: Cabernet Sauvignon
Vineyard Area: From vines in the growing area of Gualtallary in the Uco Valley — yields are limited to 45 hL/ha.
Soil: Stony alluvials soils with layers of sand and limestone
Elevation: 4800 feet
Vinification: Manually harvested into small bins of 20 kg. Cold maceration for 4 days before fermentation at 10ºC -12ºC. Alcoholic fermentation at controlled temperatures with 2 to 3 pump-overs per day.
Maturation: 50% of the wine was aged in French oak barrels for 12 months.
Varietal/Blend: Cabernet Franc (60%), Malbec (35%) and Cabernet Sauvignon (5%)
Vineyard Area: From a selection of the estate's top plots of each variety, in the growing area of Gualtallary in the Uco Valley — yields are held to 30 hL/ha.
Soil: Stony alluvials soils with layers of sand and limestone
Elevation: 4500 to 5200 feet
Vinification: Manually harvested into small bins of 20 kg. Cold maceration for 5 days before fermentation at 10ºC -12ºC. Alcoholic fermentation at controlled temperatures with 2 to 3 pump-overs per day.
Maturation: Aged in French oak barrels for 16 months.
Varietal/Blend: Malbec
Vineyard Area: From the estate's top Malbec site in the growing area of Gualtallary in the Uco Valley — yields are held to 30 hL/ha.
Soil: Stony alluvials soils with layers of sand and limestone
Elevation: 4800 feet
Vinification: Manually harvested into small bins of 20 kg. Cold maceration for 5 days before fermentation at 10ºC – 12ºC. Alcoholic fermentation at controlled temperatures with 2 to 3 punch downs per day.
Maturation: Aged in French oak barrels for 16 months.
Varietal/Blend: Malbec
Vineyard Area: From vines in the growing area of Gualtallary in the Uco Valley — yields are limited to 45 hL/ha.
Soil: Stony alluvials soils with layers of sand and limestone
Elevation: 4800 feet
Vinification: Manually harvested into small bins of 20 kg. Cold maceration for 4 days before fermentation at 10ºC -12ºC. Alcoholic fermentation at controlled temperatures with 2 to 3 pump-overs per day.
Maturation: 50% of the wine was aged in French oak barrels for 12 months.