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Juana de Sol  

Juana de Sol, Mendoza, Argentina

Wines: Fruit of our passion We believe that wine brings together the values of friendship, the sharing of the important moments in life and an exaltation of the senses. Thus, our wines are fresh, young, fruity, and colorful, and have a structure that is in line with their personality.

MALBEC

  • Variety: 100% Malbec
  • Vintage: 2007
  • Vineyards: Fincas de la Juanita (Tres Porteñas- Mendoza)
  • Training systems: High VSP (Vertical Shooting Position)

    Wine-making process: Grapes are harvested manually and are transported in bins to the winery. Prior to initiating fermentation, the grapes are chill macerated at 10º C in concrete tanks coated with epoxy. Selected yeasts are used. Maceration on lees lasts approximately 10 days. Once the alcoholic fermentation is over, the wine is transferred to other tanks to start malolactic fermentation.

    Technical data:
  • Alcohol: 13.20 %
  • Dry extract: 28.80 g/l
  • Residual sugar: 2.84 g/l
  • Total acidity: 4.65 g/l
  • Volatile Acidity: 0.45 g/l

    Wine Tasting: Cherry red color with clear, brilliant, purplish shades, tinged with the aroma of fresh plums and strawberries. Fresh and fruity with good acidity levels and rounded tannins. Friendly, with medium body and aftertaste.

    Suggested food pairings: This wine is ideal to pair with meat turnovers or “empanadas” as they are locally known, local food such as grilled meats, pasta dishes with bolognese sauce or pizza. Another good match is with cheese, particularly Brie, Camembert or soft goat cheese.

    CABERNET SAUVIGNON
  • Variety: 100% Cabernet Sauvignon Vintage 2007
    Vineyards: Finca de la Juanita (Tres Porteñas- Mendoza)
    Training system: Horizontal Trellis system.
    Yield: 12.000 kgs/hectare.

    Winemaking process: Grapes are harvested manually and carried in bins to the winery. The grapes are chill macerated at 10º C prior to the fermentation, which takes place in concrete tanks coated with epoxy. Selected yeasts are used. Maceration on lees lasts approximately 10 days. Once the alcoholic fermentation is over, the wine is transferred to other tanks to start malolactic fermentation.

    Technical data:

  • Alcohol: 13.40 %
  • Dry extract: 30.50 g/l
  • Residual Sugar: 2.34 g/l
  • Total acidity: 4.60 g/l
  • Volatile Acidity: 0.45 g/l
  • Wine Tasting: Cherry red color of medium intensity, clear and brilliant. Aromas of red fruit, quince and black pepper are wrapped in elegant smoky notes. Round, medium - bodied with a persistent finish. Suggested food pairings: Perfect to match with mushrooms risotto, pasta, chicken casseroles, red meat dishes such as tenderloin with black peppers, or game. Also pairs well with red fruit salads.

    SYRAH

    Variety: 100% Syrah Harvest 2006
    Vineyards: Fincas de la Juanita (Tres Porteñas-Mendoza)
    Training system: Horizontal Trellis system.
    Yield: 15.000 kgs/hectare
    Winemaking process: Grapes are harvested manually and carried in bins to the winery. Chill -macerated at at 10º C before fermentation, which takes place in concrete tanks coated with epoxy. Selected yeasts are used. Maceration on lees lasts approximately 10 days. Once the alcoholic fermentation is over, the wine is transferred to another tank to start malolactic fermentation.

    Technical data:

  • Alcohol: 13.40 %
  • Dry extract: 32.50 g/l
  • Residual sugar: 2.48 g/l
  • Total Acidity: 4.70 g/l
  • Volatile Acidity: 0.40g/l
  • Wine tasting: Deep red with violet tinges, clear and brilliant. Excellent aroma intensity; presents cherry and plum notes that mingle with vanilla and a hint of other spices, such as cinnamon. Fruity and full-bodied with a medium finish. Suggested food pairings: Ideal to pair with red meats, whether lightly or fully seasoned, saffron rice, grilled chicken or lamb. Also goes well with chocolate deserts.

    CHARDONNAY

    Variety: 100% Chardonnay
    Vintage: 2007
    Vineyards: Finca de la Juanita (Tres porteñas- Mendoza)
    Training System
    Yield: 15.000 Kgs/hectare
    Wine-making process: Grapes are harvested manually and carried in bins to the winery. Grapes are chill macerated at 10º C before fermentation, which takes place in concrete tanks coated with epoxy. Selected yeasts are used. The whole process lasts between 7 to 9 days. Temperature is strictly controlled throughout the process.

    Technical Data:

  • Alcohol: 13.00%
  • Dry Extract: 20.00 g/l
  • Residual Sugar: 2.00 g/l
  • Total Acidity: 5.50 g/l
  • Volatile Acidity: 0.51 g/l

  • Wine tasting: Light golden yellow, clear and brilliant. Exuberant aroma intensity. Fully fruity. Pineapple, banana and soft citric notes. Good acidity with a medium finish.
    Suggested food pairings: Ideal for pairing with mediterranean dishes. Various seafood dishes with vegetables go hand-in-hand with this mellow Chardonnay. Also recommended for poultry courses.

       
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