Hand harvested Monastrell from a single vineyard in the Los Chacayes IG within the Uco Valley. Vines were planted in Calcareous river stones. 100% whole cluster, semi-carbonic maceration for 4 days. Fermented with native yeasts then aged sur lie in concrete for 6 months.
A field blend of 70% Grenache Noir, 15% Monastrell, and 15% Syrah. Grapes are left 50% whole cluster and cofermented in concrete eggs. Aged 8 months in French oak and one year in bottle.
This wine is 100% hand harvested Mencia from a single .4 Hectare plot within the estate vineyard in the Los Chacayes IG. Grapes are left 100% whole cluster, undergo a 6 day maceration but are later racked for fermentation. Aged for two years in 225L used French oak barrels.
A blend of 40% Marsanne and 60% Roussanne all from a single vineyard. 100% Whole Cluster, then pressed and only free run juice fermented in an open top basket press. 3-day Maceration in 5000L concrete cube and barrel (35%). Aged for 12 month sur lie in concrete and under flor in barrel.
100% hand harvested Grenache Noir from a single vineyard in the Los Chacayes IG within the Uco Valley. Grapes are 25% whole cluster and undergo semi carbonic maceration for 14 days and fermentation in concrete eggs. Aged 50% in concrete eggs and 50% in French Oak.
The first wines Eduardo Soler made under the name Ver Sacrum in 2013 were sourced from an old vineyard planted in 1947 of Garnacha and Mourvedre in Barrancas, Mendoza. Don Carlos, the old-timer who owned the 3 hectares of vines Eduardo found was giving up on the place, finding it too difficult to...