Nina Blend
 |
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity: Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
These 40 ha. were developed in 1996 in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 7 days at 21/26ºC in controlled temperature stainless steel tanks.
Maceration Period: 20/30 days in contact with its solid parts.
Malolactic Fermentation: The wine is pumped to other stainless steel tanks
and kept at 18ºC for malolactic fermentation to occur.
Ageing: 12 month in american and french oak and bottled, without other process.
Ageing: 12 month in bottle. |
__________________
Aminga Valley, La Rioja
50% Petit Verdot, 30% Cabernet Sauvignon, 20% Malbec
2006
13.8 % by vol.
5.05 g/l
< 3.00 g/l
3.70
30.80 g/l |
Nina Cabernet / Malbec 2006
 |
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
10 ha of 12 year old vineyards in Aminga Valley, La Rioja at an altitude 1.450 mt above sea level
PRODUCTION:
Fermentation: 7 days at 22/26ºC in temperature controlled stainless steel tanks.
Maceration Period: 25 days in contact with its solid parts.
Malolactic Fermentation: The wine is pumped to other stainless steel tanks
and kept at 18ºC for malolactic fermentation to occur.
Ageing: 12 month French/ American oak and bottled, without other process.
Ageing: in bottle, 12 month.
|
___________________
Aminga Valley, La Rioja
55% Cabernet Sauvignon, 45% Malbec
2006
13.7 % by vol.
5.06 g/l
2.89 g/l
3.71
31.78 g/l
|
Nina Petit Verdot
 |
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
These 5 ha. were developed in 1998 in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 7 days at 21/26ºC in controlled temperature stainless steel tanks.
Maceration Period: 20/30 days in contact with its solid parts.
Malolactic Fermentation: The wine is pumped to other stainless steel tanks
and kept at 18ºC for malolactic fermentation to occur.
Ageing: 12 month in american oak and bottled, without other process.
Ageing: 12 month in bottle. |
__________________
Aminga Valley, La Rioja
100% Petit Verdot
2006
14,0 % by vol.
5.05 g/l
< 3.00 g/l
3.70
32.00 g/l
|
San Huberto Torrontés
 |
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
10 ha. of 26 years old vineyards in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 20-30 days at 15/17ºC in controlled temperature stainless steel tanks.
Maceration Period: No.
Malolactic Fermentation: No.
Ageing vessel: Ageing vessel: In 50.000 lt. stainless tank.
Ageing: It is sold after 1 months of bottle age.
|
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Aminga Valley, La Rioja
100% Torrontés
2008
13.0 % by vol.
5.80 g/l
< 2.50 g/l
3.60
20.00 g/l
|
San Huberto Malbec
 |
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
43 ha of 13 years old vineyards in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 7 days at 21/26ºC in controlled temperature stainless steel tanks.
Maceration Period: 7/10 days in contact with its solid parts.
Malolactic Fermentation: The wine is pumped to other stainless steel tanks
and kept at 18ºC for malolactic fermentation to occur.
Ageing vessel: In 50.000 lt. stainless tank.
Ageing: It is sold after 1 months of bottle age.
|
___________________
Aminga Valley, La Rioja
100% Malbec
2008
13.0 % by vol.
5.05 g/l
3.50 – 4.50 g/l
3.70
28.00 g/l
|
San Huberto Chardonnay
 |
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
These 10 ha. were developed in 1992 in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 20-30 days at 15/17ºC in controlled temperature stainless steel tanks.
Maceration Period: No.
Malolactic Fermentation: No.
Ageing vessel: In 50.000 lt. stainless tank.
Ageing: It is sold after 1 months of bottle age.
|
___________________
Aminga Valley, La Rioja
100% Chardonnay
2008
13.0 % by vol.
5.80 g/l
< 2.50 g/l
3.60
21.00 g/l |
San Huberto Bonarda Argentina
 |
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
These 20 ha. were developed in 2000 in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 7 days at 21/26ºC in controlled temperature stainless steel tanks.
Maceration Period: 7/10 days in contact with its solid parts.
Malolactic Fermentation: The wine is pumped to other stainless steel tanks
and kept at 18ºC for malolactic fermentation to occur.
Ageing vessel: In 50.000 lt. stainless tank.
Ageing: It is sold after 1 months of bottle age. |
___________________
Aminga Valley, La Rioja
100% Bonarda
2008
13.0 % by vol.
4.90 g/l
< 3.00 g/l
3.70
31.00 g/l
|
San Huberto Reserva Merlot
|
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
These 20 ha. were developed in 1996 in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 7 days at 21/26ºC in controlled temperature stainless steel tanks.
Maceration Period: 20/30 days in contact with its solid parts.
Malolactic Fermentation: The wine is pumped to other stainless steel tanks
and kept at 18ºC for malolactic fermentation to occur.
Ageing: 12 months in french and american oak and bottled, without other process.
Ageing: in bottle, 6 month.
|
__________________
Aminga Valley, La Rioja
100% Merlot
2006
13.5 % by vol.
5.05 g/l
< 3.00 g/l
3.70
28.00 g/l
|
San Huberto Reserva Chardonnay
|
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
These 10 ha. were developed in 1992 in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 30 days at 15/18ºC; 15 days in controlled temperature stainless steel tanks and 15 days in french oak .
Maceration Period:
Malolactic Fermentation: partial in oak.
Ageing: 6 month in french oak with battonage and bottled, without other process.
Ageing: in bottle, 6 month. |
__________________
Aminga Valley, La Rioja
100%
Chardonnay
2008
13.5 % by vol.
5.65 g/l
< 2.50 g/l
24.00 g/l
|
San Huberto Reserva Cabernet Sauvignon
|
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
These 40 ha. were developed in 1996 in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 7 days at 21/26ºC in controlled temperature stainless steel tanks.
Maceration Period: 20/30 days in contact with its solid parts.
Malolactic Fermentation: The wine is pumped to other stainless steel tanks
and kept at 18ºC for malolactic fermentation to occur.
Ageing: 12 month in american oak and bottled, without other process.
Ageing: in bottle, 6 month. |
__________________
Aminga Valley, La Rioja
100% Cabernet Sauvignon
2006
13.5 % by vol.
5.00 g/l
< 3.00 g/l
3.70
32.00 g/l
|
San Huberto Reserva Malbec
|
TECHNICAL INFORMATION:
Region:
Varietals:
Vintage:
Alcohol:
Acidity:
Residual Sugar:
PH:
Dry Extract:
VINEYARDS:
43 ha. of 13 years old vineyards in Aminga Valley, La Rioja at an altitude of 1.450 mt above sea level.
PRODUCTION:
Fermentation: 7 days at 21/26ºC in controlled temperature stainless steel tanks.
Maceration Period: 20/30 days in contact with its solid parts.
Malolactic Fermentation: The wine is pumped to other stainless steel tanks
and kept at 18ºC for malolactic fermentation to occur.
Ageing: 12 months in french oak and bottled, without other process.
Ageing: in bottle, 6 month. |
__________________
Aminga Valley, La Rioja
100% Malbec
2007
13.5 % by vol.
5.05 g/l
< 3.00 g/l
3.70
28.00 g/l
|
