The grapes to produce Cabernet Franc “Pasionado” Andeluna were hand-picked at the cool of dawn in April, when they had reached full polyphenolic maturity. The berries were manually selected and the best berries underwent cold pre-fermentation maceration. The Cabernet Franc “Pasionado” Andeluna fermentation took place with natural yeasts in stainless steel tanks at controlled temperatures of 26°C. The wine was aged in used French oak barrels ( 60% second passage, 40% third passage) for 12 months and then cellared in bottle for a minimum of eight months prior to release.
The grapes are grown in Gualtallary, Tupungato at 1,300 metres above sea level. At this altitude the diurnal temperature difference with warm days and cool nights creates a long hang-time, concentrating the flavours in the berries, while retaining balancing acidity. The vines are irrigated by a drip-water system that regulates and supplies the exact amount of water that the plant needs. The vineyard soils are alluvial, sandy and permeable.
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.