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