Finca Sophenia

Tupungato - with a fashionable cooler climate on the slopes of the Andes.

Tupungato encompasses the ideal microclimate for the slow ripening of fruits, with a sharp
contrast between daytime and nighttime temperatures, which allows the wine to find its utmost
expression.

Consultant winemaker, Michel Rolland, has worked with Finca Sophenia since the first vinification.

The vineyard.

Finca Sophenia’s vineyards were planted over 124 hectares of the best virgin soil of this part of
the world. This is a sandy and rocky soil with excellent natural drainage.

The vineyards were implanted with selected French clones, which were grafted onto an American
rootstocks, and of the following varieties: Cabernet Sauvignon, Merlot and Chardonnay.

An area of the vineyard has been reserved for the Malbec plants raised in Mendoza: low-productivity
clones that were chosen for their aromatic properties, and whose stalks come from
the most representative vineyards of this unique region, where the Malbec finds a very clear
expression.

The irrigation water comes from the Andes’ thaw. The system that distributes it was structured
to obtain small grapes and a low production per hectare. In this way, the results are wines of
great complexity, high fruit concentration and capable to age well.

Harvest is only made at dawn by hand when temperature is low, within the spectacular
environment of the Andes.

The first selection process is carried out at the vineyard: grapes are harvested in low-height
boxes with a capacity of only 15 Kg, so as to avoid causing any damage to the berries. A second
selection is performed at the entrance of the cellar where the best grape bunches are chosen for
their vinification.

The winery.

With a distinctive architectural profile, the winery is equipped with the latest French technology
related to the reception, crushing, pressing and vinification processes.

Its vinification and storage capacity is about 250,000 bottles per year.

White grapes are cooled before they are crushed, and sometimes, skin contact is performed, for
a short period of time, in order to achieve a good extraction of the aromas.

Crushed red grapes are placed by gravity in stainless steel vats. They are cooled to make a cold
pre-maceration process to extract the finest aromas and flavours, and later they are vinified with
selected yeasts.

Post-fermentation macerations are generally long to allow the extraction of the best properties
from the grapes skins.

The wines are aged in French or and American oak barrels. Over 350 barrels fill the heart of the small cellar, which was chosen to make a limited production of the highest quality.

www.sophenia.com.ar