PUNTO FINAL SAUVIGNON BLANC

Varietal Composition: Sauvignon Blanc.
Grapes: From Casablanca Valley, considered to be the prime zone for growing this variety in Chile.
Clones: 107 and 242.
Vineyards: More than 15 years old, with yields of less than 10 Tons. per Hectare.
Harvest: By hand in plastic bins.
Selection: Manual cluster selection.
Alcoholic Fermentation: With native yeasts during 15 days in stainless steel tanks at a controlled temperature of 15 celcius.

Estate Grown and Bottled.

PUNTO FINAL MALBEC ROSE

Varietal Composition: Malbec.
Grapes: From Luján de Cuyo - 980 m.a.s.l., intermediate soils.
Vineyards: From "Renacer" vineyards with yields of less than 10 Tons. per Ha.
Harvest: First days of March, by hand in plastic bins.
Selection: Manual cluster selection.
Maceration: Direct press.
Alcoholic Fermentation: With selected yeasts during 30 days in stainless steel tanks at a controlled temperature of 14 celsius.
Malolactic Fermentation: No.

Estate Grown and Bottled.


 

 
 

PUNTO FINAL MALBEC

Varietal Composition: Malbec.
Grapes: From Uco Valley (1.100 m.a.s.l. – poor soils) and Luján de Cuyo
(980 m.a.s.l. – intermediate soils).
Vineyards: More than 50 years old, with yields of less than 10 Tons. per Ha.
Harvest: By hand and mechanical harvest.
Selection: Manual cluster selection.
Maceration: 3 days at 8ºC.
Alcoholic Fermentation: With native and selected yeasts during 10 days in concrete tanks at temperatures between 24 and 25ºC. Long maceration for 5 days.
Malolactic Fermentation: In concrete tanks. 

Ageing: Young wine without oak.

Estate Grown and Bottled. 

 

PUNTO FINAL CABERNET SAUVIGNON

Varietal Composition: 90% Cabernet Sauvignon, 10% Cabernet Franc.
Grapes: From 2 selected blocks of “Renacer” vineyard, Luján de Cuyo (980 m.a.s.l. – intermediate soils).
Vineyards: With yields of less than 10 Tons. per Ha.
Harvest: First days of April, by hand in plastic bins.
Selection: Manual cluster selection.
Maceration: Cold maceration during 3 days at 8ºC.
Alcoholic Fermentation: With native and selected yeasts during 10 days in concrete tanks at temperatures between 24 and 25ºC. Long maceration for 5 days. 
Malolactic Fermentation: In concrete tanks.
Ageing: Young wine without oak.

 

Estate Grown & Bottled.

 

PUNTO FINAL CHARDONNAY RESERVA

Varietal Composition: 100% Chardonnay.

Grapes: Gualtallary (Tupungato, Uco Valley, 1.100 m.a.s.l. – poor soils).
Harvest: By hand in plastic boxes of 17 kg.
Vineyards: More than 30 years old with yield of less than 8 Tons. per Ha.
Alcoholic Fermentation: With native yeast in stainless steel tanks at max temperature of

18-20° C.
Malolactic Fermentation: 35% of the wine.
Ageing: In french oak barrels for 6 months (35%).

Estate Grown and Bottled.

 

 

PUNTO FINAL CABERNET FRANC RESERVA

Varietal Composition: Cabernet Franc.
Grapes: From Perdriel (Lujan de Cuyo 980 m.a.s.l.) and Vistaflores (Tunuyan 1.200 m.a.s.l.).
Vineyards: More than 15 years old, with yields of less than 8 Tons. per Ha.
Harvest: By hand in plastic boxes of 17 Kgs.
Selection: Double manual selection of clusters and berries.
Maceration: For 4 days at 4ºC.
Alcoholic Fermentation: With native yeasts during 15 days in stainless steel tanks at temperatures between 27 and 29ºC.
Malolactic Fermentation: In french oak barrels.

Post fermentative maceration: 9 days.
Ageing: In French oak barrels for 10-12 months ( second use, medium toast).

 


Estate Grown and Bottled.

 

PUNTO FINAL MALBEC RESERVA

Varietal Composition: Malbec.

Grapes: From Altamira (1.100 m.a.s.l. – calcareous soils), Vistaflores (1.200 m.a.s.l. – calcareous soils) and Perdriel - Luján de Cuyo (980 m.a.s.l. – intermediate soils).
Vineyards: With yields of less than 8 Tonsn per Ha.
Harvest: By hand in plastic boxes of 17 Kgs.
Selection: Double manual selection of clusters and berries.
Maceration: For 5 days at 4ºC.
Alcoholic Fermentation: With native yeasts during 15 days in stainless steel tanks at temperatures between 27 and 29ºC.
Malolactic Fermentation: In french oak barrels.

Post fermentative maceration: 9 days.

Ageing: In french oak barrels for 10-12 months.

Estate Grown and Bottled.

 

 

 

MILAMORE

Varietal composition: Malbec 45%, Cabernet Sauvignon 40%, Cabernet Franc 5% and Bonarda 10%.

Grapes: From Uco Valley (1.100 m.a.s.l. – poor soils) and Luján de Cuyo (980 m.a.s.l. – intermediate soils).
Vineyards: With yields of less than 8 Tons. per Ha.
Harvest: By hand in 17 kgs plastic boxes.
Grape drying: Bunches exposed to the dry winds of the andean foothills until they lose about one third of their weight.
Selection: Manual selection of clusters. Careful and neat arrangement of the bunches on the nets, to avoid overlap and thus achieve optimal health.
Maceration: 12 days at 10ºC.
Alcoholic Fermentation: With native yeasts during  20 days in stainless steel tanks at temperatures between 25º and 27ºC.
Malolactic Fermentation: In new french oak barrels.
Ageing: In new french oak barrels for  10-12 months.

Estate Grown and Bottled.




 

 

RENACER CABERNET FRANC

Varietal Composition: 100% Cabernet Franc.
Grapes: From Altamira (1100 m.a.s.l. - calcareous soils) and Vistaflores (1.200 m.a.s.l.).
Vineyards: Yield lower than 5 Tons. per Ha.
Harvest: Performed manually, in plastic boxes of 17 kg of capacity.
Selection: Double manual selection of bunches and grapes.
Maceration: Cold pellicular maceration for 8 days at 8º C, before alcoholic fermentation.
Alcoholic Fermentation: With native yeast for 20 days in french oak barrels, first use and medium toast. Temperature 28-30º C. Post fermentative maceration for 12 days.
Malolactic Fermentation: In french oak barrels.
Ageing: For 24 months in french oak barrels.

Storage: For 12 months in the bottle before release.

Estate Grown and Bottled.


 

 

RENACER MALBEC

Varietal Composition: Malbec.
Grapes:
From Altamira (1100 m.a.s.l. - calcareous soils) and Vistaflores (1.200 m.a.s.l.).
Vineyards: Yield lower than 5 Tons. per Ha.
Harvest: Performed manually, in plastic boxes of 17 kg of capacity.
Selection: Double manual selection of clusters and berries.
Maceration: 
Cold pellicular maceration for 8 days at 8º C, before alcoholic fermentation.
Alcoholic Fermentation: With native yeast for 20 days in french oak barrels, first use and medium toast. Temperature 28-30º C. Post fermentative maceration for 12 days.
Malolactic Fermentation: In new french oak barrels.
Ageing: 
For 24 months in french oak barrels.

Storage: For 12 months in the bottle before release.

Estate Grown and Bottled.

 

renacer pinot noir rose

Varietal Composition: Pinot Noir.
Grapes:
From Gualtallary, Uco Valley (1350 m.a.s.l. - calcareous and alluvional soils). 
Vineyards: 20 years old.
Harvest: Performed manually, in plastic boxes of 17 kg of capacity.
Selection: Manual selection of clusters.
Maceration:
Direct press.
Alcoholic Fermentation: With selected yeast for 30 days in stainless steel tanks at a controlled temperature of 14 celsius. 
Malolactic Fermentation: No.
 

 

ZARDETTO PROSECCO DOC

Wine Description
Made from Glera grapes sourced from various vineyards in the hilly part of the DOC region, northeast of Conegliano. The first fermentation takes place after a brief maceration, which enhances the typical citrus and tropical aromas of the Glera grapes. These intense, fruity aromas are preserved through the second fermentation, which takes place in large temperature controlled stainless steel containers.

Vineyard and production information:
Production area/appellation: Prosecco DOC
Vineyard name: Veneto/Conegliano
Vineyard size: 400 acres
Soil composition: Clay and chalk
Elevation: 400 feet
Vines/acre: 1,000
Exposure: Southern
Year vineyard planted: 1995
Harvest time: September

 

Analityc Data:

Alcohol: 11.5% %
PH level: 3.1
Residual sugar: 10.0 g/L
Acidity: 6.5 g/L

 

 

Brandsen 1863, Luján de Cuyo, Mendoza - Tel: +54 261 5244416 / 17 - info@bodegarenacer.com.ar

turismo@bodegarenacer.com.arvisitas@bodegarenacer.com.ar - resto@bodegarenacer.com.ar