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Vinedo de Los Vientos Tannat IGT Atlantida 2013

External Review by We Speak Wine:

Tasting Notes: The nose delivers overwhelming aromas of autumn leaves and earth, while the palate is black licorice and wild mushrooms. - Winery Fermentation: Cold maceration for 24 hours and 7 days fermentation with daily pump over. Aging: 6 month in 30 % new French oak , 70% stainless steel. Winery Notes: Pablo Fallabrino grew up in a family of winemakers. His grandfather, Angelo Fallabrino, moved to Uruguay from Piedmont in 1920, and in the 1930's he started two wineries with five different vineyards. Eventually, his father Alejandro took over, becoming one of the key players in the Uruguayan wine industry, until he passed away in 1991. When Angelo died, in 1995, Pablo took over a single vineyard-Vinedo de los Vientos, and in 1997, he decided to start his own winery. Located just 4km from Atlantida, a coastal city, Vinedo de los Vientos, or "Vineyard of the Winds", sits where the River Plate estuary meets the Atlantic Ocean. With 17ha under vine, the family practices sustainable farming. "It's really wild," says Pablo, "we don't like an overworked vineyard." Using no insecticide and no-till farming, they do not filter their wines, and only fine with egg whites if necessary. They employ 20% selected yeasts, "just to start the fermentation," says Pablo, "...then you have yeast in the air...ten days after harvest, yeast is everywhere. "In 2000," says Pablo, [I realized] "I wanted to do something unique, so I started to produce blends...[using] old winemaking techniques. The white ["Estival"] is a blend, but it's fermented all together...I use the ripasso technique for Tannat, now I'm planting Italian varietals." With their recent acquisition of Catedrral, 10ha of vineyards at 500m, Vinedo de los Vientos now has the highest vineyard in Uruguay. They'll plant six varietals in this experimental vineyard and, "for three years, we'll harvest and select the best varietals," says Pablo. "It's two to three degrees [C] cooler than the other [vineyard] and it's steep, so we'll have to make terraces. I want to see how the grapes develop there, to start natural, then see what I have to do."

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Viñedo de los Vientos:
With the aim in produced great unique wines in small quantities, in March 1998 the installation of an ultra modern winery was completed. Stainless steel tanks, pneumatic presses, automatic temperature control and new french oak barrels are some of the tools we have. Despite those modern tools we like to make wine using forgotten or less-known old winemaking techniques. We love do blends.not ... Read more
With the aim in produced great unique wines in small quantities, in March 1998 the installation of an ultra modern winery was completed. Stainless steel tanks, pneumatic presses, automatic temperature control and new french oak barrels are some of the tools we have. Despite those modern tools we like to make wine using forgotten or less-known old winemaking techniques. We love do blends.not varietals, even blending grapes or must before or during the fermentation to achieve the most unique flavor. Read less

External Reviews for Vinedo de Los Vientos Tannat IGT Atlantida

External Review
Source: We Speak Wine
06/25/2016

Tasting Notes: The nose delivers overwhelming aromas of autumn leaves and earth, while the palate is black licorice and wild mushrooms. - Winery Fermentation: Cold maceration for 24 hours and 7 days fermentation with daily pump over. Aging: 6 month in 30 % new French oak , 70% stainless steel. Winery Notes: Pablo Fallabrino grew up in a family of winemakers. His grandfather, Angelo Fallabrino, moved to Uruguay from Piedmont in 1920, and in the 1930's he started two wineries with five different vineyards. Eventually, his father Alejandro took over, becoming one of the key players in the Uruguayan wine industry, until he passed away in 1991. When Angelo died, in 1995, Pablo took over a single vineyard-Vinedo de los Vientos, and in 1997, he decided to start his own winery. Located just 4km from Atlantida, a coastal city, Vinedo de los Vientos, or "Vineyard of the Winds", sits where the River Plate estuary meets the Atlantic Ocean. With 17ha under vine, the family practices sustainable farming. "It's really wild," says Pablo, "we don't like an overworked vineyard." Using no insecticide and no-till farming, they do not filter their wines, and only fine with egg whites if necessary. They employ 20% selected yeasts, "just to start the fermentation," says Pablo, "...then you have yeast in the air...ten days after harvest, yeast is everywhere. "In 2000," says Pablo, [I realized] "I wanted to do something unique, so I started to produce blends...[using] old winemaking techniques. The white ["Estival"] is a blend, but it's fermented all together...I use the ripasso technique for Tannat, now I'm planting Italian varietals." With their recent acquisition of Catedrral, 10ha of vineyards at 500m, Vinedo de los Vientos now has the highest vineyard in Uruguay. They'll plant six varietals in this experimental vineyard and, "for three years, we'll harvest and select the best varietals," says Pablo. "It's two to three degrees [C] cooler than the other [vineyard] and it's steep, so we'll have to make terraces. I want to see how the grapes develop there, to start natural, then see what I have to do."




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