ALTO DE LA BALLENA
n 1998, the spouses Paula Pivel and Alvaro Lorenzo decided to set up a small winery in the department of Maldonado, in south east Uruguay. Several months of searching, with consultancy and studies, paid off. In the year 2000 they bought almost 20 hectares on the Sierra de la Ballena, a few kilometers from the sea and Punta del Este, the largest seaside resort in South America.
The vines were managed very carefully and with very low yield, achievieng an excellent contentration of the grapes. Each variety was manually harvested at its best maturing point, in small 15 kilos boxes. The Viognier was fermented in new french oak barrels. After two days of cold maceration, the Tannat was fermented in stainless steel tanks under controlled temperature.
Each variety was harvested at its optimum maturity stage. Grapes were fermented in stainless steel tanks at a controlled temperature. During fermentation pumping overs were perfomed daily to improve extraction. The blend was made and after six months it was bottled without stabilization and lightly filtered.
The careful management of the vineyard following the best agricultural practices, along with low yields per plant, made it possible to produce high quality grapes for this wine.