To produce the Pinot Noir Red Soil Manos Negras, a delicate destemming was carried out, followed by cold maceration for 2 days and whole berry fermentation with natural yeasts at a maximum temperature of 22 ° C. For the first 7 days of the 12 days of fermentation, numerous were carried out punching down.
Rio Negro has Patagonia’s most unique soil profile, with bright red, iron rich clay soils prevalent throughout the vineyard. The vineyard is located on a river bank that slopes down to the river, with different soil textures up and down the embankment. There are patches of brighter red soils in the vineyard which are very low in organic material and very high in iron mineral content. Their poor profile naturally brings down yields for exceptional concentration of aromas and flavours. These red patches impart exceptional complexity to the Pinot Noir fruit. The Manos Negras Red Soil Pinot Noir is made entirely from select Pinot Noir grapes from these patches of bright red 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.