beyond the ocean
An encounter beyond the Ocean… and a Franco-Argentine family united around a shared winemaking project.
High-End Winemaking Processes
We have a privileged terroir at 1250 meters of altitude and 320 days of sunshine a year. Grapes from ungrafted vineyards are hand-harvested at their ideal ripeness point: following ancestral European practices, when both skin and seeds have reached optimal maturity. Each plot is harvested individually and vinified separately.
Vinification and Extraction:
- Initial Phase: We carry out a cold pre-fermentation maceration (<10 °C) of 10 to 15 days with partial pump-overs to hydrate the cap. Fermentation is carried out exclusively with indigenous yeasts. We keep the temperature from exceeding 22 °C, and inoculation is used if necessary.
- Sound Harmonization: During fermentation, we apply a specialized device with music and sound frequencies to optimize the activity of the indigenous yeasts and begin harmonizing the tannins.
- Post-Fermentation Phase: With the wine already dry, we carry out full, partial, open or closed pump-overs, guided by twice-daily tastings to sculpt the wine's structure.
This stage can last around ten days, depending on the vintage. For our premium plus lines (prestige cuvées) we carry out manual micro-vinifications, following this same procedure directly in barrels with a portion of whole clusters.
What Sets Us Apart: Sound Innovation and Artisanal Mastery
To achieve wines with great aromatic expression, fine tannins and an unmistakable personality, we combine three complementary methodologies: precision technology, innovative methods and deep artisanal know-how.
Technological Synergy and Sound Harmonization
The use of temperature-controlled stainless steel tanks ensures a controlled, precise fermentation. During this critical stage, we integrate a specialized device that applies music and sound frequencies directly to the wine. This cutting-edge technology aims to optimize the activity of indigenous yeasts and harmonize the tannin structure from its origin, achieving a more balanced, elegant and silky profile.
A Dialogue Between the Ancestral and the Terroir
The complexity and architecture of our wines emerge from an intimate dialogue between the Gualtallary terroir and highly precise artisanal techniques:
- Pigeage (Manual Punch-Down): We perform a gentle, controlled manual punch-down of the cap of skins. Unlike mechanical methods, pigeage allows us to extract color, aromas and tannins with extreme delicacy, avoiding seed breakage and ensuring a velvety texture.
- Barrel Fermentation: For our most prestigious lines (Tursos and 333), fermentation moves directly into French oak barrels. This process allows for an early, harmonious integration between the wine and the wood; the natural micro-oxygenation through the oak's pores stabilizes color and provides a more complex, longer-lived polyphenolic structure from the very start.
Beyond Organic Certification
Our philosophy goes beyond standard regulations. While our production is certified organic, our pursuit of excellence leads us to go one step further: we make wines with no chemical additives or artifice, reducing sulfite use to less than half the amounts allowed by international organic standards. This commitment to minimal intervention guarantees a wine of absolute purity, where the aromatic expression and structure are a faithful reflection of the grape and its terroir.
Aging and Cellaring:
All of our wines are built to age. They are aged exclusively in lightly toasted French oak barrels, using barrels of various ages under a concept of minimal intervention.
Seasonal Sound Accompaniment
- Barrel aging time (from 6 months to 2 years) is accompanied by a sound treatment that is selected and varied according to the seasons, completing the harmonization process in an organic and dynamic way.
- The Role of Wood: We aim for the wood to be delicate and respectful, fulfilling its role of preservation and aging without overshadowing the pure expression of the terroir.
Philippe Zanchetta
A native of Brittany (France) and of Italian descent, Philippe Zanchetta earned his doctorate in "Life and Health Sciences" in 2001, achieving the academic rank of PhD in "molecular biochemistry," which led him to spend more than 10 years as a researcher at the Université de Bretagne Occidentale. His creativity and passion for wine — a field in which he has trained extensively in France, Canada, Italy and Spain — round out his unconventional path, allowing him to apply his research skills and his interest in health to the creation of his own wines.