The fruit to produce Cabernet Franc “Blanc de Franc” Andeluna was vinified with minimal intervention following a philosophy of respecting the grape’s origins and terroir. The Cabernet Franc “Blanc de Franc” Andeluna grapes were treated as though they were a white variety in the vineyard and the cellar. The grapes were immediately pressed with the free run juice being separated from the pressed juice. Only the freerun juice was used for this wine. Fermentation took place with natural yeasts in stainless steel tanks, without the influence of oak, in order to retain the purity of fruit.
The grapes are grown in Tupungato, in the Uco Valley at an elevation of 1,300 metres above sea level. At this altitude the diurnal temperature swings have a great influence on the vines, creating a long, gradual ripening process. The grapes develop thicker skins to protect themselves against the intense sunlight, resulting in concentrated flavours and deep colours. The cool temperatures encourage balancing fresh acidity and high aromatic intensity. The microclimate also helps to keep the vines healthy and naturally controls the vigour of the vine, resulting in low yields of concentrated juice. The vines are Guyot trained as this method helps to protect against frost. The soils combine alluvial, coalluvial and wind deposits with rocky, sandy and calcareous elements. The vineyard is in conversion to organic status.
Founded in 2003, Andeluna produces premium mountain wines from their 70 hectare vineyard situated at an elevation of 1,300 metres in the rocky terroir of Gualtallary, Tupungato in the Uco Valley, Mendoza. By night, the moon can be seen illuminating the magnificent Andes Mountains nearby and the Andeluna winery has been named after this stunning scene. The vineyard is managed using sustainable practices and in 2015 the entire vineyard was soil mapped with cultivation methods adapted accordingly. Winemaker, Manuel Gonzalez (previously Head Winemaker at Pulenta Estate and Chief Oenologist at Trivento) works alongside Andeluna’s wine consultant Hans Vinding Diers, together they use minimal intervention to create outstanding wines which have propelled this producer into the global spotlight in a very short space of time.
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