PROCESS
Elaborated with 100% Torrontés grapes, the emblematic white grape from the Calchaquí Valley.
This is a brief description of the traditional method used to elaborate our sparkling wine.
Our family uses a manual process, at Finca La Primavera, Cafayate (Calchaquí Valley) in the province of Salta.
May 2019
Harvest
The Torrontés grape harvest takes place during mid-January and 18 kg containers are used. The clusters are carefully chosen and stored at 5°C for 24 hrs.
Crushing
The liquids are separated from the solids (destemming and pressing) and put into tanks.
First fermentation
The grape juice’s sugars transform into alcohol. This fermentation lasts 3 weeks under controlled temperature conditions.
Clarification and stabilization
The fermented base wine rests for 4 months on its sediment to then undergo physical stabilizing and clarification transformations.
Second fermentation
A blend of base wine, yeast, nutrients and sugar is put into the bottle, producing carbonic gas as it ferments. These are the bubbles of the future sparkling wine.
Rest
The bottles rest horizontally under controlled temperature conditions for 2 years.
Lees removal and corking
The sediments of the second fermentation collect in the bottle’s neck as a result of being placed upside-down in the racks. After disgorging to remove the lees, they are fitted with a final cork and halter.
Manual labelling
Sales & marketing
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