Bodega Renacer

AWARDS  

91 Points | James Suckling

90 Points | Robert Parker

TASTING NOTES

This wine has a ruby red colour with violet hints. In the nose, it is intense and complex. Notes of menthol, herbs such as fresh parsley, tomato leaf and a very characteristic touch of orange peel are behind the predominant fruits such as plums and strawberries. On the palate it is sweet, juicy and with soft tannins. Fresh and lingering finish.

VARIETALS | 100% Malbec

GRAPES | From the Uco Valley (1.100 m.a.s.l. - calcareous soils) and Luján de Cuyo (950 m.a.s.l. - silty loam soils)

VINEYARDS | Over 50 years old, with a yield of less than 10 tons per hectare 

HARVEST | Harvested by hand in plastic bins

SELECTION | Manual selection of bunches

MACERATION | Cold maceration, 3 days at 8°C, prior to alcoholic fermentation

ALCOHOLIC FERMENTATION |  Carried out with selected yeasts during 10 days in stainless steel tanks with controlled temperatures between 23° and 26°C

MALOLACTIC FERMENTATION | Carried out in stainless steel tanks

AGEING | Young profile without contact with oak

TASTING NOTES

Punto Final malbec rosé has a soft pink color product of its direct pressing. On the nose, aromas of fresh red fruits such as raspberry and strawberry with some citrus and floral notes. In the mouth, it has a sweet impact that is then balanced by the freshness of its natural acidity.

VARIETALS | 100% Malbec
GRAPES | From Luján de Cuyo (980 meters above sea level, intermediate soils)
VINEYARDS | Young vineyards from our Perdriel estate, with a yield close to 10 tons per Ha
HARVEST | First week of March, made by hand in plastic bins
SECTION | Manual of bunches
MACERATION | Direct pressing
ALCOHOLIC FERMENTATION | With selected yeasts for 30 days in stainless steel tanks and at a controlled temperature of 14 degrees Celsius

ALCOHOL | 14% 

PH | 3.3 

TOTAL ACIDITY| 5.2 g/l

AWARDS  

91 Points | James Suckling, 2021, 2022

90 Points | Robert Parker, 2019

90 Points | International Wine Challenge, 2020

Gold Medal | San Antonio Stock Show & Rodeo, 2021

TASTING NOTES

This wine has a ruby red colour with violet hints. In the nose, it is intense and complex. Notes of menthol, herbs such as fresh parsley, tomato leaf and a very characteristic touch of orange peel are behind the predominant fruits such as plums and strawberries. On the palate it is sweet, juicy and with soft tannins. Fresh and lingering finish.

VARIETALS | 100% Malbec

GRAPES | From the Uco Valley (1.100 m.a.s.l. - calcareous soils) and Luján de Cuyo (950 m.a.s.l. - silty loam soils)

VINEYARDS | Over 50 years old, with a yield of less than 10 tons per hectare 

HARVEST | Harvested by hand in plastic bins

SELECTION | Manual selection of bunches

MACERATION | Cold maceration, 3 days at 8°C, prior to alcoholic fermentation

ALCOHOLIC FERMENTATION |  Carried out with selected yeasts during 10 days in stainless steel tanks with controlled temperatures between 23° and 26°C

MALOLACTIC FERMENTATION | Carried out in stainless steel tanks

AGEING | Young profile without contact with oak

AWARDS 

91 Points | Tim Atkin

90 Points | James Suckling

TASTING NOTES

In the nose the first impact of spices and bread peel. Black fruits, sandalwood, and flowers. In the mouth it enters forceful, with firm tannins, good structure and leaves a slight sweet sensation.

VARIETALS | 90% Cabernet Sauvignon, 10% Cabernet Franc

GRAPES | From 2 blocks of the "Renacer" estate located in Perdriel - Luján de Cuyo (950 m.a.s.l. - loamy loam soils) 

VINEYARDS | With yields of less than 8 tons per hectare

HARVEST | Manual in 17 kg plastic crates at the beginning of April

SELECTION | Double manual selection of clusters and berries

MACERATION | Cold maceration for 3 days at 8° C Alcoholic 

FERMENTATION |  Carried out with selected indigenous yeasts for 10 days in stainless steel tanks at controlled temperatures between 25° and 27°C

MALOLACTIC FERMENTATION | In stainless steel tanks

AGEING | Young profile without contact with oak

ALCOHOL | 13.9%  

PH | 3.75  

TOTAL ACIDITY | 5.5 g/l

AWARDS  

92 Points | James Suckling

92 Points | Robert Parker

Gold Medal | Mundus Vini

TASTING NOTES

Deep and intense ruby red with purple shades coloring, this wine has plenty to offer. Its complex aroma includes violet, honey, fig, cherry and ripe plum which combine with spicy notes of black pepper and aromatic herbs. After a few minutes, the wine shows hints of vanilla and leather provided by the French oak. It’s got a creamy texture with sweet hard tannins. Persistent lengthy finish.

VARIETALS | Malbec 45%, Cabernet Sauvignon 40%, Bonarda 10% and Cabernet Franc 5%

GRAPES | From Uco Valley (3,600 FAMSL – calcareous soils) and Luján de Cuyo (3,117 FAMSL – silty loam soils) 

VINEYARDS | With yields of less than 8 Tn 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 and berries. 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 French oak barrels. 

AGEING | In French oak barrels for 12 months

ALCOHOL | 14.7%  

PH | 3.5  

TOTAL ACIDITY | 5.55 g/l.  

AWARDS 

90 Points | James Suckling

Silver Medal | San Antonio Stock Show & Rodeo, 2019

TASTING NOTES

Deep and intense ruby red with purple shades coloring, this wine has plenty to offer. It's very complex because offers fresh aromas like plums and violets and in the second nose offers aromas like honey, cherry and ripe figs which combine with spicy notes of black pepper and aromatic herbs.

FOOD PAIRINGS 

It’s a wine to enjoy with foie gras, and cheese boards. Also a perfect match for chocolate and cigars.

VARIETALS | Malbec from Luján de Cuyo (980 m.a.s.l. intermediate soils) and Malbec from Uco Valley (1.100 m.a.s.l. – poor soils) 

VINEYARDS PRODUCTIVITY | Less than 9 Tn per Ha
HARVEST | By hand in 18 kgs baskets 

SELECTION | Manual selection of clusters and berries.

ALCOHOL |13.7% 

PH | 3.8 

TOTAL ACIDITY | 5.6 g/l

SUGAR | 8.7 g/l 

WINEMAKING PROCESS 

1ST STEP — The grapes from our 2 vienyards are fermented together in stainless steal tanks with a classic fermentation : 3days of maceration at 8°C followed by a 15 days fermentation at temperature between 22 and 26°C with native yeast. These allow us to obtain a fruity and aromatic Malbec.

2ND STEP — for the realisation of our Milamore wine, we naturally dried some grapes of Malbec. After the fermentation of the raisins in stainless steal tanks we drain the wine Milamore and leave the raisins in the tanks. 

3RD STEP — we add the fruity wine on the raisins skins. A 2nd fermentation happens because of the residual sugar in the raisins. During that fermentation we can increase the body, the colour, the extraction, the aromas and the alcoholic content of the wine. It becomes more suited for a long aging in French oak barrels, where it remains for 4 months. The ageing in the bottle is at least 4 months before release. 

AWARDS

93 Points | Tim Atkin

92 Points | Tim Atkin, 2020

91 Points | James Suckling, 2020

91 Points | Robert Parker, 2019

90 Points | Robert Parker, 2018

Silver Medal | Mundus Vini

TASTING NOTES

The wine has a deep bright red color. Aromas of wild berries such as raspberry, strawberry and blueberry mingle with earthy and spicy notes. In the mouth, the wine is juicy and fruity, with round tannins, balanced acidity and a long finish.

VARIETALS | 100% Malbec 

GRAPES | From Paraje Altamira ( 3,600 FAMSL – calcareous soils), Vistaflores (4,265 FAMSL – calcareous soils) and Perdriel ( 3,117 FAMSL – silty loam soils) 

VINEYARDS | With yields of less than 8 Tn per Ha 

HARVEST | By hand in plastic boxes of 17 Kgs

SELECTION | Double manual selection of clusters and berries

MACERATION | For 12 days at 8ºC

ALCOHOLIC FERMENTATION | With native yeasts during 17 days in stainless steel tanks at temperatures between 27 and 29ºC

MALOLACTIC FERMENTATION | In French oak barrels

AGEING | In French oak barrels for 10-12 months 

AWARDS  

92 Points | Tim Atkin

90 Points | James Suckling, 2020

Silver Medal | Mundus Vini

Silver Medal | San Antonio Stock Show & Rodeo, 2019

TASTING NOTES

Intense ruby red colour with violet reflections. Its aromas are of sweet spices, black pepper, cloves interwoven with soft notes of eucalyptus with a hint of pepper. As the wine opens, aromas of vanilla and chocolate appear from its ageing in oak. The palate has great concentration, intensity and sweet impact, with ripe black fruit flavours and a distinctive caramel macchiato note. Soft, round tannins with good acidity and a long, lingering finish.

VARIETALS | 100% Cabernet Franc

GRAPES | From Vista Flores (1300 m.a.s.l. - calcareous and stony soils) and Perdriel - Luján de Cuyo (950 m.a.s.l. - loam soils)

VINEYARDS | More than 15 years old with yields of less than 8 tons per hectare

HARVEST | Manual in 17 Kg. plastic crates

SELECTION | Double manual selection of clusters and berries

MACERATION | For 2 days at 8°C

ALCOHOLIC FERMENTATION | With indigenous yeasts for 12 days in stainless steel tanks at temperatures between 22 and 24°C

MALOLACTIC FERMENTATION | In stainless steel tanks. 

AGEING | In French oak barrels for 12 months 

AWARDS  

90 Points | Robert Parker

TASTING NOTES

Deep and intense ruby red colour. Combined aromas of plum, pepper, eucalyptus, mint and pine needles. In the mouth it has a sweet, unctuous and forceful entry. The balance between fruit and wood is excellent.

VARIETALS | 100% Cabernet Franc

GRAPES | 70% Vista Flores and 30% Perdriel 

VINEYARDS | With yields of less than 5 tons per hectare 

HARVEST | Manual in 17 kg. plastic bins 

SELECTION | Double manual selection of clusters and berries 

MACERATION | Cold maceration for 3 days at 8° C, prior to alcoholic fermentation 

ALCOHOLIC FERMENTATION | Carried out with indigenous yeasts for 15 days in stainless steel tanks 

MALOLACTIC FERMENTATION | In French oak barrels 

AGEING | In French oak barrels of first and second use for 24 months

STOWAGE | 6 months in bottle

ALCOHOL | 14% 

PH | 3.7 

TOTAL ACIDITY | 5.9 g/l

AWARDS  

90 Points | Robert Parker

Gold Medal | Mundus Vini

TASTING NOTES

Deep ruby red colour with purple glints. On the nose we first perceive dried violet flowers and roses. With the opening of the wine we feel acid fruits, blueberries and cassis. A soft mint accompanies all the time, which gives freshness. The palate is structured, with tannins well present and sweetness on the finish.

VARIETALS | 100% Malbec 

GRAPES | 50% Gualtallary, 40% El Cepillo and 10% Perdriel - Malbec from Luján de Cuyo (980 m.a.s.l. intermediate soils) and Malbec from Uco Valley (1.100 m.a.s.l. – poor soils) 

VINEYARDS | With yields of less than 5 tons per hectare 

HARVEST | Manual in 17 kg. plastic bins. Selection: Double manual selection of clusters and berries 

MACERATION | Cold maceration for 8 days at 8˚C, prior to alcoholic fermentation 

ALCOHOLIC FERMENTATION | Carried out with indigenous yeasts for 20 days in French oak barrels 

MALOLACTIC FERMENTATION | In French oak barrels 

AGEING | In French oak barrels of first and second use for 24 months 

STOWAGE | 6 months in the bottle

ALCOHOL | 14.5% 

PH | 3.6 

TOTAL ACIDITY | 5.90 g/l