Portfolio Solito va

Solito Va Malbec

HARVEST
Our grapes are harvested from the Don Antonio Vineyard located in Pampa El Cepillo, San Carlos, Valle de Uco, Mendoza. The clusters are manually picked into 17 kg boxes during the second week of March.

PROCESSING CHARACTERISTICS
Pre-fermentation maceration lasts for 48 hours. Fermentation is carried out using indigenous yeasts and lasts for 24 days. Malolactic fermentation is performed, and the wine is aged 30% in French oak barrels and 70% in stainless steel vessels.

TASTING NOTES
Deep violet color with black hues. The nose is complex and fresh, displaying notes of red fruits, fresh sour black fruits, spices, and delicate mineral hints. On the palate, it is elegant, expressive, and subtle, with silky tannins, marked acidity, and a long finish.

PAIRING
Grilled beef, pasta with red sauces, and hard cheeses.
Alcohol: 13.5%

Solito Va Carbonica

ORIGIN: Pampa El Cepillo, Valle de Uco.
Variety: 100% Malbec
Winemaker: Leandro Velazquez.

HARVEST:
Manual harvesting in 17 kg boxes, conducted early in the morning to achieve low alcohol and good acidity.

VINEYARD CHARACTERISTICS:
The Malbec comes from a 35-year-old trellis located in the Pampa El Cepillo area, Valle de Uco, Mendoza.

PROCESSING CHARACTERISTICS:
The grapes are carefully placed in plastic bins to avoid crushing them. Carbonic maceration is performed for 10 days. The grapes are then crushed and left in contact with the stems for 24 hours. After pressing, alcoholic fermentation finishes in sixth-use barrels, where it is aged for 3 months.

COMPOSITION:
Alcohol: 12.0%

Solito Va Skin Contact

ORIGIN: La Consulta, Valle de Uco.
Variety: 100% Pedro Giménez
Winemaker: Leandro Velazquez.

HARVEST:
Manual harvesting in 17 kg boxes, conducted early to achieve low alcohol and good acidity.

VINEYARD CHARACTERISTICS:
The Pedro Giménez comes from a 40-year-old trellis located in the La Consulta area, Valle de Uco, Mendoza. 

PROCESSING CHARACTERISTICS:
The grapes are destemmed and placed in a concrete tank. Fermentation occurs with indigenous yeasts. After fermentation, the wine remains in contact with the skins for 4 months. No malolactic fermentation takes place. After pressing, it is kept in a concrete vessel and bottled without filtration.

COMPOSITION:
Alcohol: 12.0%

Solito Va Vino de Flor

Harvest:
Manual harvest in 17 kg boxes, conducted early to achieve low alcohol and good acidity. Harvested in early February.

Production characteristics:
This “Solera Mendocina” blend of Pedro Ximenez and Semillon features subtle floral notes alongside hints of stone fruits and brioche. The distinctive calcareous profile of the Uco Valley adds complexity and structure to Solito Va.

Analysis:
Alcohol: 12.0%