Proyecto Las Compuertas ‘Malbec Cinco Suelos’ 2019
A superb Mendoza Malbec – blackberries and cassis on the palate, supported by excellent earthiness and a refreshing acidity.
Proyecto Las Compuertas ‘Malbec Cinco Suelos’ 2019
£20.00
Out of stock
Out of stock
Description
Proyecto Las Compuertas ‘Malbec Cinco Suelos’ 2019
Country: Argentina
Region: Mendoza
Grape: Malbec
Volume: 75cl
ABV: 13.5%
Vintage: 2019
Suitable for Vegans: Yes
Suitable for Vegetarians: Yes
Food pairing: This bright but powerful Malbec would lend itself very well to chargrilled steak with chimichurri and white beans with smoky tomatoes and fresh herbs.
This Malbec from five different vineyard blocks is part of a small-batch project from brothers Hector and Pablo Durigutti. Hector and Pablo were born and raised in Mendoza, the cradle of Argentinian wine. Their childhood and their home were always connected to a sensorial world, with aromas, ingredients and flavours that, over time, motivated them to choose the path to become oenologists. As adults, they would find these familiar memories and similar passions. Since 2002 they have been dedicated to their project as a small family winey. Today the brothers have evolved to form the new generation of winemakers, leading an evolutionary change in Argentina’s viticulture. With that same spirit, the Durigutti brothers craft their wines and have started to write their own history, a family legacy, in a chosen place where they live and work daily with dedication.
VINEYARD ALTITUDE: 1050 m.a.s.l.
AGE OF THE VINES: planted in 1914.
DENSITY: 7200 plants per hectare.
VINE TRAINING SYSTEM: low trellis system.
VINEYARD MANAGEMENT: organic with cover crop, pruning double guyot method, irrigation by flooding.
SOIL PROFILE: there is presence of alluvial, deep and low fertile soils. It contains less than 0,3% of organic matter at the surface and decreases at depth. The wine’s components come from five different parcels categorised for the type of soil in which they stand: deep clayish soil, limestone, stony soil, frank sandy soil and river stones soil.
ALCOHOLIC FERMENTATION: with indigenous yeasts in concrete eggs without epoxy at controlled temperatures between 72-73,4° F (22°-23° C) for 25 days with 3 daily pisonages. MALOLACTIC FERMENTATION: with autochthonous bacteria in 3rd and 4th use barrels during 30 days at 74,3ºF (23º C). AGEING: 8 months in concrete eggs without epoxy.
