| Grape | Pinot Noir |
| Style | Dry, Red, Medium Bodied, Red Fruits, Spice, Herbaceous, Silky Smooth. Oak Aged, Complex, Food Friendly |
| Country | Argentina |
| Region | Mendoza |
| Volume | 75cl |
| ABV | 13.5% |
| Dietary | Vegetarian, Vegan |
Discover the exquisite flavours of Las Estelas Vineyard Collection Pinot Noir. With a nose full of wild red fruits and hints of forest floor, every sip is a sensory delight. Silky tannins and juicy fruit make for a smooth mouthfeel, while a long finish leaves a lasting impression. Experience the best of New World Pinot Noir with a touch of South American flair.
About the Producer
Introducing Estela Perinetti and her wonderful wine range known as Las Estelas. Estela was one of the first of South America’s rapidly growing family of women winemakers. She spent more than two decades heading up some of Catena’s most high-profile winery projects and she has been very much in demand as one of Mendoza’s leading consultants since. Las Estelas is her baby!
The story begins in the early 1940s when Estela’s grandfather, Dr. Hector Perinetti, son of an immigrant from Piedmont, purchased a piece of land in Tupungato and planted Semillon. (At that time this area was considered too cold for red grapes!) When aged just two years old his eldest son, Hector Junior, named the vineyard – Finca Mangato.
As these vines became old and increasingly non-viable in the 1990s, Estela and her mother – Estela Armando, also a winemaker! – decided to grub up the Semillon to plant red varietals such as Malbec, the Cabernets Sauvignon and Franc, and Merlot and Syrah, and these vines form the basis of Las Estelas today.
Vist the Las Estelas Website
Vineyard and Winery
This wine is the result of work with Diego Rosso, owner of the oldest high-altitude Pinot Noir vineyard in Tunuyán, with vast experience in the production of this sumptuous variety. The year of plantation of the original vineyard is unknown exactly, but it was around the early 50s. In the ‘90s, the original vineyard, very decayed, was recovered and the replanting was done with clone 777.
Manual harvest, in boxes. Manual selection of bunches and manually de-stemmed.
Fermentation in concrete eggs (fully destemmed) and in barrels with a bit of whole bunch. Fermentation temperaute 25 °C.
10 months of aging in 100% second use French oak barrels of 225 litres and some of 160 litres.
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