A Lisa is a blend of 90% Malbec and 9% Merlot and 1% Petit-Verdot with:
13,5 % Alcohol
5,81 g/l of Titratable acidity
87,910 bottles (7,325 cases) and 20 Magnums were produced.
We began harvest in our 5 hectares vineyard of Valle Azul, the 13th of February with the Merlot, then the 14th with the Malbec and finally the 23rd with the Petit Verdot .The grapes are from our single vineyard in the desert. We then picked later in the Valley our other Malbec and Merlot from our sources starting with the Merlot the 23rd of February and going into the Malbec until the 27 th of March.
The grapes were all picked by hand into 10 kg crates. All the grapes were destemmed by machine at the winery into small 2,500 liters and 5,000 liters cement vats and 10,000 liters stainless steel tanks. The grapes were then cold soaked for 4 days before yeast fermentation started, for A Lisa we use a controlled yeast called F10 by Laffort. The alcoholic fermentation lasted 2 weeks, using the “pigeage” or “plunging” and “pumping over” methods to extract the color and tannins.
After the fermentation, 30 % of the wine was transferred into third and fourth use French oak barrels of the finest quality, 25% into cement tank and 45% into stainless steel tank for a period of 9 months. The malolactic fermentation occurred naturally in the same barrels and vats for about 1 month. No batonnage. The wine was racked and blended the 27th, 28th, 29th and 30th of January. The wine was then bottled unfiltered the first two weeks of February 2015.
Matching the wine
The A Lisa is an all rounder, it can be served by the glass on its own, as well as being appreciated with pastas, red and white meats including fish.
The ideal temperature is 16°C, the equivalent of 60°F.
nb. As the wine is a 100% natural and unfiltered; it may present some harmless deposits in the bottle.
The estate is situated in Rio Negro Valley, which is 620 miles South of Buenos Aires, 280 miles east of the Andes, 310 miles west of the Atlantic and a further 1240 miles from Tierra del Fuego. In other words, it is located in the middle of the desert. The valley’s microclimate is under the influence of two rivers deriving from the Andes, the Neuquen and the Limay which form into the Rio Negro, which throws itself into the Atlantic. The Rio Negro valley is an ex glacier which is 310 miles long and 15,5 miles large at 250 yards above sea level. In 1828, the British colonies, having observed the large amounts of water flowing down the river, decided to create channels which would irrigate the valley thus forming a type of oasis in the middle of the desert.
The winter was very cold and humid, usually the winters in Rio-Negro are very cold and dry, this marks a start of a humid cycle for the area. The spring was somewhat windy and cool and lasted until beginning December, very long. The summer only began in January but came in force as it was hotter than usual and was so for the entire month and all of February as well. Then harvest started and March was cool again but wet, much wetter than usual, it rained almost every week end, not a very common thing for the area. The autumn went straight into winter, it got cold quite soon, we got our first frost as early as the 27th of March, which forced us to pick the Noemía grapes a bit earlier. All in all, we would call 2014 a very good vintage with very variable weather patterns.
One quarter of the grapes are estate grown from our own vineyard planted in 2004 in Valle Azul in the desert, which is cultivated organically & Bio-Dynamically (both certified by respectfully Argencer & Demeter) and drip irrigated. The other three quarters are grapes partly sourced at the INTA (Agricultural Research Centre) and various producers and sites that we lease the vines from.