The grapes to produce Merlot “1300” Andeluna were hand-harvested and macerated at low temperatures to start the extraction of colour, flavour, aromas and tannins. The Merlot “1300” Andeluna fermentation took place in stainless steel tanks using natural and selected yeasts and was maintained at temperatures of approximately 26°C. Made in an unoaked style, to reveal the vibrancy of the cool-climate fruit.
The grapes were grown in vineyards located in Tupungato, at over 1,300 metres above sea level. The area is characterised by its wide diurnal temperature range, which produces grapes with a great intensity of colour and a distinctive aromatic expression. The vineyards are adequately irrigated through a drip management system, which provides exactly the right amount of water needed by the plant. Canopy management in the vineyard controls yields and produces small, concentrated berries with the perfect amount of sun exposure. The vines are grown in alluvial, sandy soils and are manually harvested at optimum maturity.
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.