Nebbiolo
Three clones have been chosen after lenthy monitoring and study of the ancient clones of the Nebbiolo variety existing in Mendoza: one clone has color, other lots of fruit and the third a great structure, the soul of our Nebbiolo.
Vineyard Location
It stands on the heights of Lunlunta, Luján de Cuyo, 900 m above sea level, where "Viña Alicia" Winery is located.
Vines and Terroir
Yields are quite limited, not exceeding 35-40 hectoliters per hectare. Climate is temperate, warm during the day and cool at night, making for low growth rates.This climatealso slows down fruit ripening, which fosters the formation of deep, weighty tannins that time will round off.
Soil
It is very rich in clay and limestone, and well drained. Both the soil profile and climate have left their imprint on the wine qualities.
Vineyard Density
The vineyard has 11,000 plants per hectare, a highly intensive plot. Each vine proffers very few bunches at this density (not more than 3), and deep roots to find the nutrients they need in the soil, a trait that will endow excellence and complexity.
Pruning
Pruned according to the Guyot Simple method.In some clones a spur pruning is practiced, which obtains assures good results in dry climates.
Vineyard Management
Conducted naturally andorganically, without use of fertilizers, herbicides or insecticides.Only natural products are used, together with biological pest control and surface irrigation with mountain water that is rich in minerals and sediments.
Harvest
This is manually performed, using 12-14 kilo plastic cages, to ward against berry damage and protect from contamination.At this stage, two bunch selections have been practiced: the first after flowering and the second when the fruit colored, to discard misshapen, imperfect or insufficiently colored bunches.
Winery Arrival
Upon arrival atthe winery, the third selection of fruit bunches is carried out manually over special tables to separate immature grapes, dry or withered, before proceeding to remove stems. This operation is performed by a machine placed across the opening of the fermentation vessel.
Winery Method
In the case of this variety, it is very important that fermentation temperature does not exceed 28-29°C.This ensures that fruity character and aromas are not lost. Overall maceration time is 10 to 15 days.This obtains a better component extraction. “Pumping up “ and “Punching down” procedures are performed in a very gentle manner.
Casking
Once alcoholic fermentation is completed, malolactic fermentation follows in barrels that have been used only one time before, to make sure that the oak does not smother the characteristic aromas of rose and vanilla, typical of this delicate variety. American oak barrels are used for a small quantity, and the greater proportion is set into French oak ones. The wine rests only a few months in wood.After this, it is swiftly bottled, consistent with the strategy of protecting the aromas of black cherry, plums and roses.
Bottling
The wine is kept 60 days in a “cold chamber” at very low temperature for stablilization. Then is bottled without filtering, careful of preserving the components. The time spent in bottle develops its distintive qualities. The wine sits one to two years before being set on the market.
Tasting Notes
This wine is of an intense ruby red color, that will progress to garnet as it ages. Aromas of roses, blackcurrants, violets and coal tar can be found.
Gourmet Notes
This wine is particularly apt to accompany lean meat dishes, “La Bresaola” (cured, finely sliced meat), stewed meats, served with sauces.Also good with patés, stewed hare, spicy meat casseroles, “Brossatto al Nebbiolo” (large, marinatedcut of meat, slowly cooked in Nebbiolo).
