Overall Considerations regarding our Wines
First of all, it is necessary to stress that the production of a good wine starts at the vineyard. Here there are four factors involved in the process to harvest a fully ripe grape, which is able to show all the potential of the variety: vine, soil, climate, and vineyard management.
Our winery has high quality varieties, especially reds of French origin, and stands out particularly for its iconic Tannat. Among our varieties we have Cabernet Sauvignon, Cabernet Franc, Merlot, Marselan, Syrah and Chardonnay.
Soil and Climate
Our region has the peculiarity of calcareous clay soils, typical of Paysandú. The composition of the soil is directly reflected in the peculiarities of the wines.
The climate impacts in a similar way, as light hours, temperature and rain condition the ripening process. Paysandú allows for a long growth cycle, enabling the varieties mentioned to reach their maximum stage of ripening, and even over-ripening.
From the training system to the phytosanitary treatments, everything has an impact on the quality of the grapes.
Our vineyards are trained in Lyra, a system developed exclusively in our country, which distinguishes us from other winegrowing countries.
This system achieves better photosynthetic efficiency, resulting in better foliage training. A better exposure of the fruit is obtained, thus greatly favoring its ripening as it receives more sunlight.
This is a method for producing red wines, typical of France, of the region of Beaujolais.
In this way, lighter, less aggressive red wines are obtained; with a bouquet of great intensity.
This method involves inserting the whole grapes; that is, without destemming them, in a container saturated with carbon dioxide.
They remain there for approximately a week. During this week an enzymatic fermentation takes place inside the grape’s cells, where the aromatic precursor typical of this method begins.
Then the grapes are pressed and the juice is taken for the process of fermentation into another container with controlled temperature. Once the alcoholic fermentation finishes, the malolactic fermentation begins.
This is done by leaving the juice in contact with the skins for a few hours, under low temperatures (5° C), before the alcoholic fermentation begins, in order to extract the aromatic precursors. This translates into an increase in aromatic intensity and tipicity.
This is done especially for red wines. Once the alcoholic fermentation concludes, the wine is left in contact with the skins for some weeks.
In this case, the objective is to reach a better structure, more unctuosity, greater stability in color and more aromatic tipicity.