To produce the Malbec Stone Soil Manos Negras a gentle de-stemming was carried out, followed by a cold maceration for 6 days at 8°C. Whole berry fermentation with natural yeasts and max. temp. 18° C. Extensive pumping over, punching down and delistage for first 10 days of fermentation. Total fermentation time of 18 days.
Sourced from the Altmira district of the San Carlos county, located in the southern Uco Valley at an elevation of 4,000 feet. Altamira has Mendoza’s most unique soil profile, with a patchwork of sandy, silty and stony soils all present in the same vineyard. The stony soils contain a high content of surface stones – round rocks that are literally painted white with calcium carbonate. These patches of stony soil are very low in organic material and very high in mineral content. Their poor profile naturally brings down yields for exceptional concentration of aromas and flavours. Their rocky character imparts a stony texture to the Malbec wines. The Manos Negras Stone Soil Select Malbec is made entirely from select Malbec grapes from these patches of stone soils.
Manos Negras focuses on latitude winemaking, planting Torrontes in the northern stretches of Cadayate in Salta, Pinot Noir in the southern-most region of Neuquen in Patagonia and cultivates 50 year old Malbec vines in the prized Altamira appellation in the Uco Valley. Alejandro Sejanovich joined Manos Negras in 2010 as one of Argentina’s most gifted viticulturists. Few people can explain the country’s different terroirs as well – and in three different languages. Following a year at the prestigious Ecole Nationale Supérieure Agronomique in France, he went on to run the viticultural research and development side of Bodega Catena Zapata for 16 years. Sejanovich’s experience with Catena means that he knows Argentina’s vineyards intimately and is able to source the right material to express his distinctive range of styles. ‘Great vineyards are a winery’s most important asset,’ he says.