A semi-arid continental climate characterised by little frost and strong sunshine. Average annual rainfall of 200 mm, primarily concentrated during the summer, and high temperature variation between day and night (10°C at night, 40°C during the day in the summer). These are our secrets to producing high-quality wines.
Maceration for around nine hours to extract the aromas and colour from the grape. Slow pressing and cold clarification. Alcoholic fermentation at low temperatures using selected yeast. Filtration. Quick bottling in order to market in the early summer in the northern hemisphere. Matured on the lees for several weeks with regular yeast stirring.
The subtle, delicate colour is obtained with a short period of skin contact for the Pinot Gris, using the methods employed for delicate Provence rosés. The nose is a collection of white fruit and citrus, characteristic of Pinot Gris. A few red fruit notes also shine through. Harvesting the Pinot Gris early retains the grape’s natural acidity and offers beautiful freshness. The acidity supports the volume and richness from delicate work on the lees. A lingering, slightly tart finish.
Bodega Piedra Negra
Argentina
Bodega Piedra Negra
IG Los Chacayes
Melon with Parma ham Italian style
Organic Agriculture
Pasta Carbonara
Pinot Gris
Red meat cooked on the barbecue
Rosé
Sauteed shrimp with ginger
Two pepper Pizza
2018
91 pts – James Suckling
88 pts – Tim Atkin
2017
91 pts – James Suckling
2016
90 pts – Tim Atkin
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