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ZOLO TORRONTÉS 2006
100 % Torrontés
Vineyard Location:
Famatina Valley , La Rioja , Argentina
1,000 meters above sea level.
Unoaked.
Alcohol: 13.8
Total Acidity: 6.0 g/l
pH: 3.40
This wine presents fullness in fruit with high notes and style from this noble grape; it finishes crisply, lingers for minutes in the mouth. |
WINEMAKER'S NOTES
* Famatina's Valley: scarce rainfalls (130 mm yearly), mild winds and warm climate. There are 7.000 ha cultivated with vineyards, most of them with Torrontés
* Floral notes: orange blossom and roses
* Fruit notes: lime, lemon, citrus fruits
* Production:
Manual harvest. Protective method (absence of oxygen during the process). Slow alcoholic fermentation under low temperatures. Acidity correction in order to keep the aromatic intensity and the natural residual sugar remaining. No malolactic fermentation.
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ZOLO CHARDONNAY 2006
100 % Chardonnay
Vineyards Location:
Agrelo and Tupungato, Mendoza .
980 and 1250 meters above sea level, respectively
90 % Unoaked
10 % Aged 6 months in French oak.
Alcohol: 13.8
Total Acidity: 6.6 g/l
pH:3.10
The grapes are selected from our own vineyards. This wine presents an attractive color, with a scent and taste of apples and peaches; a toasted vanilla flavor adds to its complexity. |
WINEMAKER'S NOTES
* Mendoza River High Region (Agrelo): 33º south latitude; the yearly mean temperature is about 15º Celsius.
* Valle de Uco Region (Tupungato): situated at the southwest of Mendoza City (between 33.5º and 34º south latitude). Annual mean temperature: 14.2º Celsius.
* Production:
- 90% manual harvest. Protective method (absence of oxygen during the process). Slow alcoholic fermentation under low temperatures. Acidity correction in order to keep the aromatic intensity and the natural residual sugar remaining. No malolactic fermentation.
- 10% manual harvest. Oxidative method. Alcoholic fermentation in french oak barrels. Malolactic fermentation.
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ZOLO SAUVIGNON BLANC 2006
100 % Sauvignon Blanc
Vineyards Location:
Agrelo and Tupungato, Luján de Cuyo, Mendoza
960 and 1100 meters above sea level.
Alcohol:13.2
TotalAcidity:6.5 g/l
pH: 3.15
Our Sauvignon Blanc is the result of carefully selected fruit coming from prize winning high-elevation vineyards, producing aromas of tropical fruit, passion fruit, with orange blossom notes that persist through the finish. |
WINEMAKER'S NOTES
* Harvest in 2 different points of ripeness:
- First at 19º Brix. Citric aromas, grapefruit, herbal character
- Second at 22º Brix. Tropical aromas, pear, peach
* Manual harvest. Protective method (absence of oxygen during the process). Slow alcoholic fermentation under low temperatures. Acidity correction in order to keep the aromatic intensity and the natural residual sugar remaining. No malolactic fermentation.
* Unoaked.
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ZOLO MALBEC 2004
100 % Malbec
Vineyard location:
Agrelo, Tupungato and La Consulta.
From 960 to 1400 meters above sea level.
Alcohol: 13.8
Total Acidity: 5.5 g/l
pH: 3.5
Our Malbec grapes are selected from our best vineyards located in the best wine-growing region of Mendoza . These terroirs provide a wonderful expression of fruit and variety concentration. This wine has an attractive and intense violet color, with black fruits, berries and raspberries flavors and finish complexity and elegance |
WINEMAKER'S NOTES
* Manual harvest; bunchs and grapes selection.
* Cold pre-fermentative maceration (3-5 days at 5-8º Celsius) in order to obtain antocian extraction (color) and aroma
* Alcoholic fermentation in stainless steel tanks with inner staves (french and american oak to the 40% of the whole volume). Length (approx.): 10-15 days at 25-28 º Celsius
* Post fermentative maceration: 10-14 days, approx.
* 100 % malolactic fermentation
* Aged 8 months in “3rd use” French (70%) and American (30%) oaks.
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ZOLO CABERNET SAUVIGNON 2004
100 % Cabernet Sauvignon
Vineyard Location:
Agrelo, Mendoza
Alcohol: 13.8
Total Acidity: 5.60 g/l
pH: 3.60
The Cabernet grapes are carefully selected from our vineyards located at 950 meters above sea level. This wine achieves an ideal level of maturity and high concentration of flavors, offering a deep red color, combined with toasted vanilla flavors.
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WINEMAKER'S NOTES
* Manual harvest; bunchs and grapes selection.
* Cold pre-fermentative maceration (3-5 days at 5-8º Celsius) in order to obtain antocian extraction (color) and aroma
* Alcoholic fermentation in stainless steel tanks with inner staves (french and american oak to the 40% of the whole volume). Length (approx.): 10-15 days at 25-28 º Celsius
* Post fermentative maceration: 10-14 days, approx.
* 100 % malolactic fermentation
* Aged 8 months in “3rd use” French (90%) and American (10%) oaks.
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ZOLO MERLOT 2004
100 % Merlot
Vineyard Location:
Agrelo and Tupungato, Mendoza.
From 960 to 1280 mts. above sea level.
Alcohol: 13.8
Total Acidity: 5.8 g/l
pH: 3.50
This Merlot is the result of the combination of fruit coming from Argentina 's most prized high–elevation vineyards with our legendary attention to winemaking detail and innovation. This wine is elegant and supple. Plum and wild berry flavors complimented by vanilla and toasty oak. |
WINEMAKER'S NOTES
* Manual harvest; bunchs and grapes selection.
* Cold pre-fermentative maceration (3-5 days at 5-8º Celsius) in order to obtain antocian extraction (color) and aroma
* Alcoholic fermentation in stainless steel tanks with inner staves (French and American oak to the 40% of the whole volume). Length (approx.): 10-15 days at 25-28 º Celsius
* Post fermentative maceration: 10-14 days, approx.
* 100 % malolactic fermentation
* Aged 8 months in “3rd use” French (95%) and American (5%) oaks.
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